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Simple Dandelion Green Salad
Chloe Richardson

Simple Dandelion Green Salad

A fresh, healthy, and vibrant spring salad featuring tender dandelion greens, creamy avocado, and a bright lemon vinaigrette. Perfect as a side dish or light main.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups fresh dandelion greens, washed, dried, and trimmed
  • 1 ripe avocado, sliced or cubed
  • 0.5 small red onion, thinly sliced
  • 0.25 cup toasted sunflower seeds or pumpkin seeds
  • 0.25 cup crumbled feta or goat cheese (optional, omit for dairy-free)
  • 0.5 cup cooked chickpeas (optional, for protein)
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small shallot, minced
  • 1 salt and freshly ground black pepper to taste

Equipment

  • Large salad bowl
  • Small bowl or jar For dressing
  • Whisk or lid For emulsifying dressing

Method
 

  1. If using larger dandelion leaves, tear them into bite-sized pieces. Place the prepared greens in a large salad bowl.
  2. In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced shallot, salt, and pepper. Whisk or shake until emulsified.
  3. Add the avocado, red onion, and any optional ingredients (cheese, chickpeas) to the bowl with the greens.
  4. Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients. Sprinkle with toasted seeds or nuts.
  5. Serve immediately as a side dish or light main.

Notes

Use young, tender dandelion greens for the mildest flavor. If you prefer a less bitter taste, soak the greens in salted water for 10–15 minutes, then rinse and dry. Dress the salad just before serving to maintain crispness.