I have been eating Dandelion since I’ve been a little girl. And I have loved sweets since then too! If you are like me and you have a sweet tooth, managing your inclination to grab something sugary with bitter or astringent foods, like dandelion, is helpful. Dandelion may look like a weed, but its nutritional composition really makes it shine as a medicinal remedy. It has been used for irritated skin, indigestion, blood pressure and immunity as well as balance disorders of the gallbladder, liver, and kidney. 1 cup boasts high levels of vitamin A, C, and K as well as essential electrolytes like potassium, calcium, and magnesium. It’s no wonder it’s one of my favorite beauty foods! If eating dandelion is new for you, this salad will make you an easy convert. The bitter dandelion is balanced with the neutral butter or romaine lettuces while the mint adds a tone of freshness and sweetness. Pour on the flavanol-rich Dande Dressing below to add a luscious, creamy layer of flavor. Add any remaining dressing to “zoodles,” or as a topping over poached eggs. Enjoy!
Dandelion Salad with Crispy Pecans & Crumbled Bacon
- 1 cup raw pecans
- 1/4 teaspoon Himalayan sea salt
- 1 teaspoon tea seed oil
- 8 ounces nitrite-free bacon
- 1 1/2 cups arugula
- 1 1/2 cup dandelion leaves (about 12 leaves), torn into bite-sized pieces
- 4 cups butter or romaine lettuce
- 2 sprigs mint, torn into bite-sized pieces
- 3/4 cup Dande dressing (below)
- Set a toaster oven to 250 degrees. Spread the pecans on a parchment-lined tray. Sprinkle with salt and drizzle tea seed oil over pecans. Gently roast pecans until slightly toasted and you smell a nutty aroma, about 15 – 20 minutes. Set aside.
- Cook bacon according to package instructions. Let cool. When ready, crumble into small pieces with your hands and set aside.
- Combine the remaining ingredients in a large mixing bowl and toss to combine. Stream in the dressing, season to taste with extra salt and pepper, and toss to combine again. Top with crumbled bacon and toasted pecans. Divide amongst 4 plates and enjoy immediately!
- 5 dandelion leaves, rinsed and thicker stems removed
- 2 tablespoons tea seed oil
- 1 ripe avocado, sliced
- 2 tablespoons tahini
- 1 cup filtered water
- 2 tablespoons lemon juice or juice from a small lemon
- 1 tablespoon raw honey (optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Himalayan sea salt
Add all ingredients to a food processor or high-speed blender and blend until smooth texture is achieved about 2 minutes.
Store in an airtight glass jar in the refrigerator for up to 5 days.