Dandelion Green Salad

This is one of 3 recipes I do in my Wild Edibles cooking class. Dandelion greens are full of A, C, and K vitamins. Minerals and fiber. Over 500% DV (daily value) of vitamin K!  It’s a nutritional powerhouse!  Don’t miss out on this wild wonder :). Hope you try my recipe!! Comments are welcome and appreciated!

Elissa XOXO

Ingredients:

• A bunch of dandelion greens (market or your yard!) chopped small
• 2-3 ripe good tomatoes (or 10 or so heirloom or cherry tomatoes) chopped small
• 2-3 small cucumbers chopped small
• 1/2 cup chopped flat leaf parsley
• 4 scallions chopped small
• Juice of 3 lemons (fresh only)
• Fresh mint chopped small ( to your taste)
• Extra virgin olive oil 1/8 cup or so
• Celtic sea salt to taste

Add all veggies to a large bowl. Add lemon juice, salt, and olive oil. Mix well with hands and taste. Add more lemon, salt and olive oil if you need it. 

NOTE: Dandelion greens are a superfood. They are bitter, so the more flavorful the tomatoes are the better this salad will be.

• Make sure your dandelions are not sprayed with pesticides
• Don’t skimp on the olive oil and salt or it will be bland
• Try adding other veggies like radishes and red pepper
• Will last in fridge a couple days

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