Yeast Free Broccoli Sprout Salad with Lemon & Garlic
Fresh, crisp, and genuinely vibrant, this broccoli sprout salad is the kind of dish that makes you feel good the moment you take a bite. The combination of tender sprouts, cool cucumber, and peppery radishes creates a texture contrast that keeps every forkful interesting. A bright lemon-garlic dressing ties it all together — just olive oil, fresh lemon juice, minced garlic, salt, and pepper whisked into something that tastes far more complex than its short ingredient list suggests. Letting the dressing rest for five minutes before tossing is a small but smart step that softens the raw garlic edge and lets the flavors meld beautifully. For anyone navigating a yeast-free lifestyle, salads like this are a genuine win because every single ingredient here is naturally free of yeast and fermented additives — no label-reading anxiety required. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. It comes together in minutes and is best served right away while everything is still fresh and lively.
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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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