Seed Oil 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 whole thing comes together in minutes, and the simple lemon-garlic dressing is whisked up right in a small bowl — no blender, no fuss. That dressing is where this recipe really shines for anyone avoiding industrially processed cooking oils: it's built entirely on extra-virgin olive oil, which is cold-pressed and about as far from a refined seed oil as you can get. Letting the garlic sit in the lemon juice and olive oil for a few minutes before tossing is a small step that makes a noticeable difference, softening any sharpness into something mellow and cohesive. The optional pumpkin seeds add a satisfying little crunch on top without introducing any unwanted oils. Everything here is clean, whole, and exactly what it looks like — no label-reading required.
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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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