Gut Friendly Broccoli Sprout Salad with Lemon & Garlic
Broccoli sprouts are one of those ingredients that look delicate but pack a serious punch, and this crisp, vibrant salad lets them shine without any fuss. The combination of cool cucumber and peppery radish slices adds texture and freshness, while the simple lemon-garlic dressing ties everything together with a bright, clean flavor. Letting the dressing rest for a few minutes before tossing is a small but smart step — it softens the raw garlic just enough so it blends seamlessly into the olive oil and lemon rather than overpowering the greens. The whole thing comes together in one bowl with no heat required, which means the sprouts stay lively and crisp rather than wilted. For anyone focused on keeping their digestion happy, this kind of whole-food, plant-forward salad is exactly the sort of meal that feels as good as it tastes. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nourishment if you want it. Serve it immediately after tossing and every bite will be as fresh and zippy as intended.
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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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