Dandelion Salad

Dandelion Salad

Don’t let their “weed” status fool you—dandelions are packed with nutrients and have a long history in traditional wellness practices. This bright spring salad makes the most of their slightly bitter greens and cheerful blossoms, balanced by a citrusy honey-orange dressing. Just be sure to forage responsibly from a pesticide-free yard or trusted source—never from public spaces.

Ingredients:

1 cup mixed salad greens

1 Long English cucumber, thinly sliced

1 bunch dandelion greens (about one large handful)

1/3 cup dandelion flowers

1 cup sugar snap peas

Optional add-ons: sliced radishes, sliced carrots, fresh herbs

For the dresssing:

1 cup extra virgin olive oil

½ cup orange juice freshly squeezed

2 tablespoons apple cider vinegar

1 tablespoon raw honey

1 pinch salt

1 pinch black pepper

Directions:

Make the salad dressing by adding the olive oil, orange juice, apple cider vinegar, honey, salt, and pepper to a mason jar and shake well to blend the ingredients.

Chop the dandelion greens and add to a bowl with the salad greens.

Top with dandelion flowers, sliced cucumber, sugar snap peas, and any additional ingredients.

Before serving, shake up your dressing again, pour it over the salad, and gently toss to mix.