Dandelion Greens Salad with Lemon-Tahini Dressing

Ingredients:

• 2 cups fresh dandelion greens (young leaves, washed and dried)
• 1 cup mixed greens (optional for a milder taste)
• 1 small red onion, thinly sliced
• 1 medium cucumber, sliced
• 1 avocado, diced
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup feta cheese or crumbled goat cheese (optional)

Dressing:

• 2 tbsp tahini (sesame seed paste)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin (if needed)

Instructions:

1. Prepare the greens: Rinse the dandelion greens thoroughly, especially if foraged. Pat them dry and roughly chop into bite-sized pieces.
2. Assemble the salad: In a large bowl, combine the dandelion greens, mixed greens (if using), red onion, cucumber, and avocado.
3. Make the dressing: In a small bowl, whisk together the tahini, olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper. If the dressing is too thick, add a bit of water to reach your desired consistency.
4. Toss and serve: Pour the dressing over the salad and toss gently to coat. Sprinkle with walnuts and cheese if using.
5. Serve immediately: Enjoy the salad as a side dish or a light meal.

Tip:

• If the dandelion greens are too bitter, blanch them for 1-2 minutes in boiling water, then rinse with cold water to reduce the bitterness.