Egg and Dandelion Green Salad
Dandelions are not weeds, they are a super food, a gourmet food. I think after you taste this salad you will agree! They help your liver detoxify environmental chemicals and they are loaded with health giving nutrients that boost the immune system. The dandelions pictured in this recipe are the cultivated type. You undoubtedly have dandelions in your grass, as they grow everywhere in the United States. There are over 300 varieties and all 300 are nutritious. In the early spring and late fall I cultivate dandelions from the ground in my garden area. Alternatively you can find dandelions in a clean area of your yard (meaning a non-dog area). Pick them before the flower begins to form, after the flower is on the dandelion becomes too bitter. If you decide to pick them from your yard, remember to never use toxic weed killers on your lawn. If you do use weed killers on your lawn DO NOT eat your dandelions!
3 cups cleaned, chopped dandelion greens
1 clove garlic, crushed
1 or 2 organic, free-range hard boiled eggs, chopped
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 teaspoon soy sauce, tamari, or liquid aminos
Add all the ingredients to a salad bowl, toss and enjoy!
A Sustainable DietsTM recipe, developed by Teri Underwood, R.D., M.S., C.D.