Dandelion Green Salad - Bravabod
Recipes

Dandelion Green Salad

Valentina

If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy chickpeas, fluffy quinoa, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch dandelion greens, washed and chopped
  • 2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 small scallions, chopped
  • 1/2 small fennel bulb, very thinly sliced (optional) Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Stir all vinaigrette ingredients together. Set aside.
  2. Step 2: Combine all salad ingredients in a bowl. Add the vinaigrette and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day.
  3. Serve: Enjoy. This salad is great on it its own, or with a side of avocado.

Recipe Notes

Note 1: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles.

Nutrition

If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy avocado, cauliflower rice, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch dandelion greens, washed and chopped
  • 2 1/2 cups raw cauliflower rice
  • 2 medium avocados, diced
  • 6 small scallions, chopped
  • 1/2 small fennel bulb, very thinly sliced (optional) Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the cauliflower rice evenly on a rimmed baking sheet. Roast the "rice" for 8 minutes. Set aside to cool.
  2. Step 2: Stir all vinaigrette ingredients together. Set aside.
  3. Step 3: Combine all salad ingredients in a bowl. Add the vinaigrette and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day.
  4. Serve: Enjoy. This salad is great on it its own, or with a side of smoked salmon.

Recipe Notes

Note 1: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles.

Nutrition

If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy avocado, cauliflower rice, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch dandelion greens, washed and chopped
  • 2 1/2 cups raw cauliflower rice
  • 2 medium avocados, diced (Note 1)
  • 6 small scallions, chopped Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the cauliflower rice evenly on a rimmed baking sheet. Roast the "rice" for 8 minutes. Set aside to cool.
  2. Step 2: Stir all vinaigrette ingredients together. Set aside.
  3. Step 3: Combine all salad ingredients in a bowl. Add the dressing and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day.
  4. Serve: Enjoy. This salad is great on it its own, or with a side of smoked salmon.

Recipe Notes

Note 1: Every 2 avocados may also be replaced with 1 (15 ounce) can of drained chickpeas.

Note 2: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles.

Nutrition

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Dandelion Green Salad

PT15M 1 bunch dandelion greens, washed and chopped 2 cups cooked quinoa 1 (15 ounce) can chickpeas, drained and rinsed 6 small scallions, chopped 1/2 small fennel bulb, very thinly sliced (optional) 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar 2 teaspoons dijon mustard 1/2 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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