Hello, Friends, ❥ today’s inspiration was the sunny spring weather and my backyards dandelions. While dandelions are considered a nuisance by those who prefer a pristine lawn, others know the many benefits that dandelions have yielded over centuries in the area of healthy eating. Since I had some fresh dandelion greens from MamaEarthOrganics I put together this pretty spring salad!
➳ Dandelion is high in fiber as well as vitamin K, vitamin A and vitamin C. ✓
Dandelion greens come from the leaves of the dandelion and can be steamed, sautéed or even eaten raw. They have an earthy, bitter taste that can complement a variety of dishes & are high in nutrients. YES!
I hope you ❥ enjoy this refreshing spring salad!
➳ High in fiber
➳ High in Chlorophyll
If you try this recipe in your kitchen, please share!
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I would LOVE to see how this Wild Spring Salada turns out for you!
BEEkind & BEEhealthy ♥︎
Wild Spring Salada
Wonderful and light spring dandelion greens salad. Great for any time of the day!
- 2 cups (473 g) of dandelion greens (or other salad greens)
- 1 green onion
- 3 red radishes
- 1/2 avocado
- 1/2 (64 g) cup sprouts
- 1/4 (32 g) cup edible flowers
- 2 Tbls (30 g) olive oil
- 1 Tbls (15 g)fresh lemon juice
- 1 Tbls(15 g) apple cider vinegar
- 1 tsp (5 g) raw honey
- pinch of sea salt
- 1 Tbls (15 g) organic mustard (optional) - we used a yummy mustard made by Chef David Howie from Solasta a Plant-Based Resturant in Oakville.
- Soak & Wash all of the dandelion greens + other veggies + flowers in 1 Tbls of vinegar to remove any creatures!
- Dry on a cotton towel.
- Slice green onion, red radish, avocado and mix it with the dandelion greens.
- Top it off with the sprouts and the edible flowers.
- For the salad dressing just mix all of the ingredients in a cup and add to the salad.
Courses breakfast, lunch, dinner, snack