Vegan Broccoli Sprout Salad with Lemon & Garlic
This bright, crunchy salad is the kind of thing that makes you feel genuinely good about what you're eating — and it tastes even better than it looks. Tender broccoli sprouts are tossed with cool cucumber and peppery radishes, then dressed in a simple emulsion of olive oil, fresh lemon juice, and raw garlic that pulls everything together beautifully. Letting the dressing rest for a few minutes before tossing is a small but smart step — it softens the garlic's sharp edge and lets the citrus and oil meld into something that tastes far more complex than its ingredient list suggests. Every component here is whole, plant-based, and completely free of animal products, so there's no need to scrutinize labels or swap anything out. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that rounds out the bowl. It's the kind of salad that works as a light lunch on its own or as a fresh, vibrant side next to something heartier.
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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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