Pescatarian 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 emulsion of good olive oil, fresh lemon juice, and raw garlic — letting it rest for five minutes before tossing is a small step that makes a real difference, softening the garlic's sharpness so it blends seamlessly into the citrus. Everything comes together in minutes with zero cooking required, which makes it an ideal option when you want something nourishing without heating up the kitchen. A scatter of raw pumpkin seeds on top adds a subtle crunch and rounds out the textures beautifully. This kind of clean, produce-forward dish fits naturally into a pescatarian lifestyle, delivering plenty of flavor and nutrition without relying on anything from land animals. Serve it immediately after tossing so the sprouts stay lively and the dressing doesn't wilt them — it's the kind of salad that rewards you for eating it fresh.
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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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