Mushroom 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 whisked blend of extra-virgin olive oil, fresh lemon juice, and minced garlic — nothing fussy, nothing hidden. Letting the dressing rest for five minutes before tossing is a small but smart step that softens the raw garlic edge and lets the citrus really shine through. For anyone navigating a mushroom-free lifestyle, packaged salads and restaurant dressings can be surprisingly tricky territory, but every single ingredient here is clean and straightforward. A handful of raw pumpkin seeds on top adds a satisfying crunch and a little extra richness without complicating the flavor profile. The whole thing comes together in one bowl and goes straight to the table, which makes it an easy weeknight side or a light lunch that doesn't feel like a compromise.
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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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