Rice 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 any fuss. 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 noticeable difference, softening the garlic's bite so it blends seamlessly into the citrus. Everything here is naturally grain-free and built entirely from whole, unprocessed ingredients, so there's no label-reading required and no hidden fillers to worry about. A handful of raw pumpkin seeds scattered on top adds a subtle nuttiness and just enough texture to make each bite feel complete. This is the kind of salad that works as a light lunch on its own or as a vibrant side next to something heartier — and because it comes together so quickly, it's easy to pull off on a weeknight without any planning.
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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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