Chicken 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 real star is the simple lemon-garlic dressing — just olive oil, fresh lemon juice, and a single clove of garlic whisked together and left to mellow for five minutes before it hits the greens. That short rest makes a real difference, softening the raw garlic edge so it blends seamlessly into the citrusy oil. Everything comes together in one bowl with a gentle toss, and a handful of raw pumpkin seeds on top adds a satisfying little crunch if you want it. This is the kind of plant-forward dish that proves you don't need much to make something that tastes clean, vibrant, and genuinely craveable. Serve it immediately so the sprouts stay lively and the dressing doesn't wilt them down.
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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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