Dairy 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 dressing is nothing more than good olive oil, fresh lemon juice, garlic, salt, and pepper — and that simplicity is exactly what makes it shine. Letting the dressing rest for a few minutes before tossing is a small step that pays off big, giving the raw garlic time to mellow and meld with the citrus. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing labels involved. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of salad that works as a light lunch on its own or as a vibrant side next to just about anything coming off the grill.
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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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