Turkey 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 real star is the simple lemon-garlic dressing — just olive oil, fresh lemon juice, minced garlic, salt, and pepper whisked together and left to mellow for a few minutes before it hits the bowl. That short rest makes a real difference, letting the raw garlic soften into something a little more rounded and fragrant. Everything gets tossed together and served right away, so the sprouts stay lively and the vegetables keep their snap. A scatter of raw pumpkin seeds on top adds a subtle nuttiness and a little extra texture if you want it. This is the kind of salad that works as a light lunch on its own or as a crisp, zesty side alongside almost anything on the table — no animal proteins required, and absolutely nothing to second-guess in the ingredient list.
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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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