Dandelion Greens or Arugula and Avocado Salad
Bright, fresh, and packed with nutritional goodness, this Dandelion Greens or Arugula and Avocado Salad is a delightfully simple yet sophisticated dish that bursts with flavor. Combining peppery dandelion greens or zesty arugula with creamy avocado, juicy cherry tomatoes, and tangy red onion, this salad offers a medley of textures and tastes in every bite. The vibrant lemon vinaigrette, lightly sweetened with honey or maple syrup, brings a perfect balance of acidity and sweetness, while toasted sunflower or pumpkin seeds add a satisfying crunch. Ready in just 15 minutes and requiring no cooking, this salad is an ideal choice for a healthy lunch, a light side dish, or a vibrant starter. Whether you're embracing the unique bitterness of dandelion greens or sticking with beloved arugula, this dish is as nutritious as it is delicious.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 cups Dandelion greens or arugula
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Sunflower seeds or pumpkin seeds
Instructions
Wash and dry the dandelion greens or arugula thoroughly. Pat them dry with a clean kitchen towel or use a salad spinner.
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces.
Cut the cherry tomatoes in half lengthwise.
Thinly slice the red onion into small strips or rings. If the onion flavor is too strong for your preference, soak the slices in cold water for 5 minutes, then drain and pat them dry.
In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the dandelion greens or arugula, cherry tomatoes, and red onion. Drizzle the dressing over the greens and toss gently to coat evenly.
Add the diced avocado and sunflower seeds or pumpkin seeds to the salad. Gently toss again to incorporate without mashing the avocado.
Transfer the salad to a serving dish or plate, or divide evenly among individual bowls. Serve immediately and enjoy!
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
