Simple Dandelion & Spinach Salad with Lemon Dressing

HAIR RECIPE

Embrace the taste of the wild with this incredibly simple and nutrient-dense salad. The peppery bite of young dandelion leaves is perfectly balanced by tender spinach and a bright lemon dressing. It's a fresh, healthy, and conversation-starting side dish.

Serves

• Grams: approx. 85 g • Ounces: approx. 2.9 oz • People: 2 people

Difficulty

Easy

Prep time

5 minutes

total time

5 minutes

IN THIS RECIPE

Recipe at a glance

• Goal: Quick & Healthy Greens • Best For: Foraged Greens, Light Side Dish • Time Commitment: 5 Minutes

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diet & lifestyle

requirements

EXTREME CAUTION IS ADVISED. Never eat a wild plant unless you are 100% certain of its identification and that it comes from an uncontaminated source. This guide is for informational purposes only.

Is this recipe for you?

This is perfect for adventurous eaters, foragers, gardeners, or anyone looking for a unique, ultra-fresh salad that's packed with nutrients and flavor.

INGREDIENTS spotlight

• Dandelion Leaves: A free and nutritious green, packed with vitamins A & K, iron, and calcium. • Spinach: Adds a mild, tender base and is a great source of iron and vitamins. • Green Onions: Provide a gentle, crisp onion flavor without being overpowering. • Lemon Juice: Acts as a bright, zesty dressing that enhances the fresh flavors.

How this recipe works

This recipe celebrates simplicity and the principle of "what grows together, goes together." The bitterness of dandelion is a classic flavor profile balanced by simple acid (lemon juice) and salt. Spinach softens the intensity, making it more palatable for those new to eating dandelion greens.

caution: before you begin

FORAGING SAFETY IS CRITICAL. Only harvest dandelion leaves from an area you are 100% certain has not been treated with pesticides, herbicides, or other chemicals. Avoid areas near busy roads or where pets frequent.

CAUTION: Allergens

None of the 14 major allergens are present.

nutritional information

what's the value?

Estimates per serving (without oil): Energy (kcal): Approx. 45 kcal Fat: <1g Carbohydrates: Approx. 8g Protein: Approx. 3g (Nutritional info is an estimate.)

Tools & UTENSILS

what you will need

• Large salad bowl • Tongs or salad servers • Knife • Cutting board

ingredients

• Young dandelion leaves • Fresh spinach leaves • Chopped green onions • Sea salt • Fresh lemon juice • Salad oil (optional)

• approx. 30 g / 1 oz • approx. 30 g / 1 oz • 25 g / 0.9 oz • To Taste • To Taste • To Taste

how to make it

1. Wash & Chop: Thoroughly wash and dry the dandelion and spinach leaves. If needed, chop them into bite-sized pieces and place them in a large salad bowl. 2. Combine: Add the chopped green onions to the bowl. 3. Dress: Sprinkle generously with lemon juice and a pinch of sea salt. If using, drizzle with a small amount of salad oil. 4. Toss & Serve: Toss gently to combine all ingredients. Serve immediately.

Pro-tip

Balance the Bite: For a less bitter salad, increase the ratio of spinach to dandelion. Add a Fat: A drizzle of high-quality extra virgin olive oil is the classic choice. Add Crunch: Top with toasted sunflower seeds or walnuts (if not nut-free). Add Sweetness: A very thin drizzle of honey or maple syrup can balance the bitterness.

a quick note

How to store it

This salad must be dressed and served immediately. The delicate greens will wilt very quickly after coming into contact with the salt and lemon juice.

budget & SUSTANAbility

The ultimate in budget-friendly and sustainable eating. Foraging dandelions from your yard is free, requires zero food miles, and encourages a connection with the local environment.

Frequently asked questions

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Where do I get dandelion leaves?

You can forage them safely from an untreated lawn (yours or a trusted friend's) or buy them at some farmers' markets and specialty grocery stores. Always choose small, young leaves from the center of the plant.

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Aren't dandelions bitter?

Yes, they have a distinct, pleasantly bitter and peppery flavor, similar to arugula or radicchio. The key is to use only the youngest, most tender leaves, as older leaves become increasingly bitter and tough.

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What kind of oil should I use if I add it?

A good quality extra virgin olive oil is the perfect choice to complement the peppery greens.

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What else can I add to this salad?

Crumbled goat cheese or feta (if not dairy-free), sliced radishes, shaved parmesan, or a hard-boiled egg would all be delicious additions.

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