Red Meat Allergy Friendly 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 like an afterthought. The lemon-garlic dressing comes together in minutes — just a whisk of olive oil, fresh lemon juice, minced garlic, salt, and pepper — and that short five-minute rest lets the garlic mellow into something almost silky before it hits the greens. For anyone managing a red meat allergy, this kind of dish is a genuine relief: every single ingredient is naturally free of the proteins that cause concern, with no hidden meat-based stocks, broths, or additives to second-guess. The optional scatter of raw pumpkin seeds adds a satisfying little crunch and makes the bowl feel more substantial without complicating anything. Toss it right before serving so the sprouts stay lively and the dressing clings to every bite. It works beautifully as a light lunch on its own or alongside a grain or legume dish for something more filling.
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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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