Turmeric Free Broccoli Sprout Salad with Lemon & Garlic
Fresh, peppery broccoli sprouts are the star here, paired with cool cucumber and crisp radishes for a salad that feels light but genuinely satisfying. The dressing is a simple emulsion of good olive oil, bright lemon juice, and raw garlic — letting it rest for a few minutes before tossing is a small step that makes a noticeable difference, softening the garlic's sharpness into something almost silky. Everything comes together in one bowl with minimal prep, making it an easy go-to when you want something clean and vibrant on the table fast. For anyone navigating a diet that rules out certain spices and warming blends, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify. The optional scatter of raw pumpkin seeds adds a subtle nuttiness and a little crunch that rounds out the textures beautifully. Serve it immediately after tossing so the sprouts stay lively and the dressing doesn't wilt them down.
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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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