You might not be aware of this, but the “weeds” growing in your backyard right now are some of the most nutritionally dense greens on the planet. Dandelion greens are rich in calcium, magnesium, potassium, and vitamin C. These plants are also natural detoxifiers (and diuretics) that help to promote proper digestion while removing toxins from both the liver and kidneys. This dandelion greens salad is a nutritional powerhouse!
Dandelion greens salad with dates recipe (serves 2-4)
Lest you be worried about having to forage for the greens, they are becoming readily available at large supermarkets, and farmers’ markets nationwide. Because their taste can be somewhat bitter at first, here the greens are mixed with a warm vinaigrette sweetened with dates. This dandelion greens salad recipe calls for topping the salad with raspberries (for more sweetness, of course) but feel free to choose any berry that you love or that is currently in season, instead.
For the dandelion greens salad:
- 2 cups chopped dandelion greens (roughly 1 head)
- 2 cups chopped kale OR spinach (or leafy green of your choice)
- ½ cup raspberries
For the dressing:
- ¼ cup olive oil
- 1 small shallot, diced
- 4 Medjool dates, pitted and chopped
- ¼ teaspoon dried thyme
- 2 tablespoons balsamic vinegar
- Place the greens in a large mixing bowl and set aside.
- Heat the olive oil in a small skillet set over medium heat. Add the shallot to the pan and cook, stirring, for approximately 2 minutes. This should be done just until the shallot is tender but not browned.
- Add the dates, thyme, and vinegar to the pan and cook for an additional minute, just until the dates are warmed through and starting to plump up.
- Pour the warm dressing over the greens, and toss to coat.
- Add the berries to the salad and serve immediately.
Would you try this dandelion greens salad?