Citric Acid Free Broccoli Sprout Salad with Lemon & Garlic
Fresh, peppery broccoli sprouts are the star here, paired with cool cucumber and crisp radishes for a salad that feels light but genuinely satisfying. The dressing is built around real lemon juice and good olive oil, which means the brightness you taste comes straight from whole ingredients rather than anything processed or additive-laden. For anyone navigating a sensitivity to citric acid as a food additive, that distinction matters — store-bought dressings and packaged salad kits are notorious for sneaking in the manufactured form, so making your own from scratch is the cleanest route. Letting the garlic sit in the lemon and oil for a few minutes before tossing is a small step that pays off in a noticeably rounder, more cohesive flavor. A handful of raw pumpkin seeds on top adds a gentle crunch and a little extra nutrition without complicating the ingredient list. The whole thing comes together quickly and is best eaten right away while the sprouts still have their bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!