Vegetarian Broccoli Sprout Salad with Lemon & Garlic
Bright, peppery broccoli sprouts are the star here, paired with cool cucumber and crisp radishes for a salad that feels genuinely refreshing rather than like an afterthought. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, and minced garlic — nothing fussy, but the five-minute rest before tossing makes a real difference, letting the garlic mellow into something almost sweet and fragrant. Every element in this bowl is naturally plant-based, so there's no need to swap or substitute a single thing. The optional raw pumpkin seeds add a satisfying little crunch and make the whole plate look like something you'd order at a trendy café. It comes together in minutes, which means it's just as practical on a busy weeknight as it is impressive enough to bring to a potluck. Serve it immediately after tossing so the sprouts stay lively and the dressing doesn't weigh 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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