Coconut Free Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts meet cool cucumber and crisp radishes in a salad that feels genuinely refreshing without trying too hard. The dressing is a simple emulsion of good olive oil, fresh lemon juice, and raw garlic — nothing processed, nothing hidden, just clean flavors that let the vegetables shine. Letting the dressing rest for a few minutes before tossing is a small step that makes a real difference, softening the garlic's sharp edge so it blends seamlessly into the citrus and oil. For anyone navigating ingredient labels and scanning for unwanted additions, this recipe is reassuringly straightforward — every component is whole and easy to verify at a glance. A handful of raw pumpkin seeds scattered over the top adds a subtle nuttiness and a little crunch if you want it, though the salad holds its own without them. It comes together quickly and should be served right away so the sprouts stay lively and the dressing stays bright.
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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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