Description
Dandelion salad brings wild garden greens to your plate with surprising elegance. Crisp leaves, tangy vinaigrette, and fresh herbs create a simple Mediterranean-inspired dish perfect for health-conscious diners craving natural flavors.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 milliliters) young dandelion greens, washed and chopped
- 1 crisp apple, thinly sliced (such as Honeycrisp or Fuji)
- 1 avocado, diced
Complementary Ingredients:
- 0.25 cup (60 milliliters) walnuts or pecans, toasted
- 0.25 cup (60 milliliters) red onion, thinly sliced
Garnish and Optional Ingredients:
- 0.25 cup (60 milliliters) crumbled goat cheese or feta (optional)
- 0.25 cup (60 milliliters) dried cranberries or raisins (optional)
Vinaigrette Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) honey or maple syrup
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare a zesty vinaigrette by vigorously blending extra virgin olive oil, freshly squeezed lemon juice, tangy Dijon mustard, and golden honey in a compact mixing vessel until smooth and well-integrated.
- Carefully season the vinaigrette with refined sea salt and cracked black pepper, adjusting the flavor profile to personal preference.
- Select crisp, vibrant dandelion greens and meticulously clean them under cool running water, ensuring all grit and debris are removed.
- Pat the greens dry using pristine kitchen towels or a salad spinner to prevent diluting the dressing’s intensity.
- Slice ripe avocado into elegant, uniform wedges and thinly shave crisp apple segments to add textural complexity to the salad.
- Delicately dice red onion into translucent, paper-thin rings to distribute a subtle sharp undertone throughout the dish.
- Toast selected nuts in a dry skillet until they release a rich, nutty aroma, carefully monitoring to prevent burning.
- Artfully arrange the dandelion greens in a spacious serving bowl, creating an inviting visual foundation.
- Strategically layer apple slices, avocado chunks, red onion, and toasted nuts atop the greens for maximum visual and flavor appeal.
- Drizzle the prepared vinaigrette in a graceful, circular motion, ensuring each ingredient receives a delicate coating.
- Gently toss the salad using soft, folding motions to preserve the integrity of the delicate ingredients.
- Plate immediately and serve at room temperature to capture the salad’s peak flavor and textural harmony.
Notes
- Harvest dandelion greens from pesticide-free areas to ensure safe, chemical-free ingredients.
- Choose young, tender leaves for milder flavor and less bitterness in the salad.
- Rinse greens thoroughly under cold water to remove dirt and potential insects, then pat dry with paper towels.
- Adjust vinaigrette sweetness by reducing honey for low-sugar diets or replacing with maple syrup for vegan options.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 80 mg