Shellfish 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 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 no cooking required, which makes it an ideal choice when you want something light and nourishing without heating up the kitchen. A scatter of raw pumpkin seeds at the end adds a subtle crunch and a little extra richness if you're in the mood. The whole bowl is built from clean, whole ingredients, so there's zero guesswork about what's in it — no sauces, no processed add-ins, nothing to second-guess. It's the kind of salad that actually holds its own as a standalone lunch or works beautifully alongside a heartier main.
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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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