Dandelion Salad

I was inspired by a friend to make dandelion salad. With the start of spring, it's a nice gesture to your liver to pump it full of these nutritious and cleansing greens. I was pleasantly surprised with this delicious salad and look forward to making it again and again.


1 bunch dandelion greens
1/2 cup fresh corn kernels (one of the few times I ate something from the freezer section)
1/2 cup soaked raw almonds (soak overnight or just while you are making the salad if you forget)
1/2 Tbls Olive Oil
1 minced garlic clove
1/2 Tbls. Braggs Amino Acids
The juice of half a lemon
A splash of apple cider vinegar
1/4 cup "Rawmesan" (see below) or use Pecorino, a raw sheep milk cheese for a fuller flavor and texture


Chop off the lower part of the stem on the dandelions (save for possible juicing). Chop the remaining tops into bite size pieces. Add the corn kernels and soaked almonds. In a separate dish add olive oil, garlic, braggs, lemon juice and cider vinegar and whisk together. Pour over salad and toss. Add rawmesan or other cheese at end. This salad will keep up to 2 days in fridge.


(My salad isn't complete without this on top. It's a great way to get your B vitamins and good oils)

Ingredients and directions:

2 cups Raw Walnuts into the Cuisinart, add at least 1/2 cup Nutritional Yeast, pulse in blender until parmesan consistency. Store in a glass jar in fridge. Serve on top salads, veggies...etc. Watch out for this stuff - you might just end up eating it with a spoon!

(both recipes from my dear friend and health practitioner Ninaya Laub.)