Celery Free Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts meet cool cucumber and crisp radishes in a salad that feels genuinely refreshing rather than like an afterthought. The simple lemon-garlic dressing comes together in minutes — just a whisk of olive oil, fresh lemon juice, minced garlic, salt, and pepper — and a short five-minute rest lets the garlic mellow beautifully into the citrus before it ever touches the greens. That balance of sharp, bright, and grassy flavors is what makes this bowl so satisfying without needing anything heavy or complicated. For anyone navigating a celery-free lifestyle, this kind of clean, produce-forward recipe is a genuine win — no hidden aromatics, no sneaky stalks, just whole ingredients you can see and trust. A scatter of raw pumpkin seeds over the top adds a subtle nuttiness and a little crunch that takes the whole thing up a notch. Serve it immediately after tossing so the sprouts stay lively and the dressing doesn't wilt them — this one rewards speed.
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Learn more →Ingredients
4 servings
For the salad
- 4 cups broccoli sprouts
- 1 cup thinly sliced cucumber
- ¼ cup thinly sliced radishes
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 clove garlic, finely minced or pressed
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For serving
- 1 tsp raw pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
Let the dressing sit for 5 minutes so the garlic mellows slightly into the lemon and oil.
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