The bitterness of dandelion greens makes them an excellent digestive agent in this dandelion salad – perfect for spring!
Serves: 4
Prep time: 10 minutes
Cook time: 2 minutes
Ingredients
- 2 bunches dandelion greens
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
- 1 tablespoon raw apple cider vinegar
- 2 teaspoons raw, local honey
- sea salt (to taste)
- freshly ground black pepper (to taste)
Directions
Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.
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