Description
This Dandelion Salad is a flavorful, nutrient-packed way to enjoy wild greens. The slightly bitter dandelion leaves are balanced with sweet apple slices, crunchy nuts, creamy avocado, and a bright lemon vinaigrette. It’s fresh, filling, and perfect as a light lunch or side dish.
Ingredients
For the salad:
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4 cups young dandelion greens, washed and chopped
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1 crisp apple, thinly sliced (such as Honeycrisp or Fuji)
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1 avocado, diced
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1/4 red onion, thinly sliced
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1/4 cup walnuts or pecans, toasted
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1/4 cup crumbled goat cheese or feta (optional)
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1/4 cup dried cranberries or raisins (optional)
For the lemon vinaigrette:
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3 tbsp olive oil
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1 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt and pepper, to taste
Instructions
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Make the vinaigrette:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste. -
Assemble the salad:
In a large salad bowl, combine dandelion greens, apple slices, avocado, red onion, toasted nuts, and any optional ingredients. -
Dress and toss:
Drizzle the salad with the lemon vinaigrette. Toss gently to coat. -
Serve:
Serve immediately as a light meal or fresh side dish.
Notes
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Use young dandelion greens—they’re less bitter than mature leaves.
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Add grilled chicken or chickpeas for a heartier version.
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Pairs well with grilled meats, crusty bread, or a chilled white wine.