Gelatin 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 just virtuous. The dressing is a simple shake of olive oil, fresh lemon juice, and minced garlic — nothing processed, nothing hidden, just clean ingredients that taste exactly like what they are. 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 fragrant. For anyone navigating a gelatin-free lifestyle, salads like this are often the easiest win — every component here is whole and plant-based, so there's nothing to second-guess on the label. A scatter of raw pumpkin seeds on top adds a satisfying little crunch and makes the whole bowl feel more substantial. It comes together fast, looks beautiful on the plate, and is the kind of thing you'll want to make on repeat all spring and summer.
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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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