MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
SUPER GREENS
VISION MISSION
You might be surprised at how rich, creamy, and delicious this salad is. The bitterness that dandelion greens are known for is mellowed by the garlicky lemon dressing, avocado, and pine nuts. It might just become one of your favorite salads, as it is for me. That’s no surprise—dandelion greens are probably my favorite greens. They’re high in the antioxidants lutein and zeaxanthin, which help promote eye health and protect against macular degeneration, and in vitamin K, which helps maintain bone health. This salad pairs well with Tempeh Panini (here) and Curried Chickpeas in Warm Pita Pocket (here).
3 unpeeled garlic cloves
2 tablespoons plus ½ teaspoon extra-virgin olive oil
1 bunch dandelion greens, stems removed and leaves chopped into 2-inch pieces
¼ cup pine nuts
1 avocado, pitted and sliced
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
½ teaspoon sea salt
Freshly ground black pepper, to taste
Preheat oven to 375°F.
Place the garlic cloves in a small bowl and toss with ½ teaspoon of the oil. Place on a baking sheet and bake until soft, about 15 minutes. Let cool until easy to touch, about 5 minutes, and remove the skins.
Place dandelion greens, pine nuts, and avocado slices in a bowl and gently toss. In a blender, combine the roasted garlic, remaining oil, 1 tablespoon water, lemon juice, salt, and pepper. Blend until smooth. Pour the lemon dressing over the dandelion greens salad and gently toss. Add more salt and pepper, if needed. Serve immediately.