Eggless Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts are the star here, paired with cool cucumber and crisp radishes for a salad that feels genuinely refreshing rather than like an afterthought. The dressing is a simple shake of extra-virgin olive oil, fresh lemon juice, and minced garlic — no eggs, no mayo, no creamy emulsifiers that can sneak animal products into an otherwise clean dish. Letting the garlic sit in the lemon and oil for a few minutes before tossing is a small step that makes a real difference, softening any sharpness into something mellow and bright. Everything comes together in one bowl with minimal prep, which makes it an easy go-to when you want something light but satisfying. A scatter of raw pumpkin seeds on top adds a subtle crunch and rounds out the whole plate beautifully. Serve it immediately after dressing so the sprouts stay lively and the textures hold up.
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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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