Ginger 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 being fussy. The dressing is a simple emulsion of good olive oil and fresh lemon juice, sharpened with a single clove of garlic — clean, bold flavors that let the vegetables do the talking. Letting the dressing rest for a few minutes before tossing is a small step that makes a real difference, softening the raw edge of the garlic so it blends seamlessly into the citrus and oil. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. So many store-bought dressings and pre-made salads sneak in warming spices that can be hard to spot on a label, so making this one from scratch means you know exactly what's in the bowl. It comes together in minutes and is best served right away while the sprouts are still lively and the dressing is fresh.
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!