Dandelion Greens (Or Arugula) and Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Inspired by Jessica K's wonderful recipe (#136460). IMPORTANT NOTES: While I can buy tender arugula at Trader Joe's, I find that the supermarket dandelion leaves are all pretty tough, even the organic ones. So it would be better to pick some fresh young dandelion leaves from a lawn that is not chemically treated. Regarding amounts of ingredients for this salad: Normally I am pretty flexible when giving amounts for salads, but I will say this: when using bitter greens such as dandelion, or peppery/pungent greens such as arugula, make sure you have enough milder veggies (such as tomato, avocado, cuke, etc.) to counter the sharpness of those greens. Ingredients:
2 cups dandelion greens, cleaned and dried (or arugula) |
2 teaspoons red onions, slivered |
2 ripe avocados, sliced |
2 vine ripened tomatoes, sliced |
1 cucumber, peeled and sliced |
2 -3 tablespoons extra virgin olive oil or 2 -3 tablespoons organic flax seed oil |
3 -4 teaspoons fresh lemon juice |
1/4 teaspoon dried dill |
salt & freshly ground black pepper |
Directions:
1. Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
2. Add onion, avocado tomato and cucumber.
3. Add oil, lemon juice and seasoning.
4. Toss.
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