Spring Detox Salad with Dandelion Greens

Dandelion greens are some of the best green leafies for liver support and bile production. This detox salad is a great spring treat.

2 cups dandelion leaves (young leaves are generally a little less bitter than the larger ones)
1 cup spinach leaves or other salad green
2 thin sliced red onion, separated into rings
1/4 cup slivered almonds
1/4 cup fresh cilantro, chopped (optional)

Serve fresh with the following dressing:

Zesty Spring Dressing:

2 tablespoons olive oil
2 tablespoons flaxseed oil
2 tablespoons apple cider vinegar, or freshly squeezed lemon juice
1 teaspoon anise seed (optional)
2 teaspoons fresh peppermint, chopped
2 teaspoons tamari
2 1/2 teaspoons stone ground mustard or miso

Combine all ingredients and whisk thoroughly to blend.

Why eat Dandelion:

The dandelion contains greater nutritional value than many other vegetables. It is very high in carotenoids, vitamin C, multiple B vitamins, calcium, and iron. Overall, dandelion is a rich source of medicinal compounds that have a “toning” effect on the body.

Serving Ideas:

  • Young dandelion leaves make an excellent spring salad, either alone or mixed with other greens.
  • Young dandelion leaves are also delicious steamed or boiled, thoroughly drained, and seasoned with olive oil, garlic, salt and pepper.
  • Instead of watercress, try some dandelion leaf sandwiches.
  • Dandelion tea can be made from the plant’s leaves, roots, or flowers. For dandelion leaf or flower tea: add 2 to 3 Tbsp of dried leaves or buds to one cup of boiling water and allow to steep for 3 to 5 minutes. If using the roots: add 1 cup of scrubbed roots to 4 cups of boiling water, cover, and let simmer for 10-15 minutes.