Description

This fresh and vibrant dandelion salad is packed with nutrients and bursting with flavor. The slightly bitter greens pair beautifully with a tangy vinaigrette, sweet cherry tomatoes, creamy avocado, and crunchy nuts. It’s a perfect side or light lunch that celebrates simple, whole ingredients.

Ingredients

4 cups dandelion greens, washed and chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 red onion, thinly sliced
1/4 cup walnuts or almonds, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for vegan)

Salt and black pepper to taste

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Instructions

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
In a large bowl, combine the dandelion greens, cherry tomatoes, avocado, red onion, and nuts.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

Serve immediately for the freshest taste.

Notes

If the dandelion greens are too bitter for your taste, blanch them in hot water for 1–2 minutes, then rinse with cold water before using.
Add grilled chicken or tofu for extra protein.
Store leftovers in an airtight container in the fridge for up to 1 day.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 120mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg