Dandelion and Wild Greens Spring Salad
Ingredients
- Lettuce
- Spinach
- Parsley
- Radishes
- Cucumber
- Wild garlic leaves
- Dandelion flowers and leaves
- Spicy dry toasted chickpea and pumpkin seed mix (cooked chickpeas, pumpkin seeds, coconut amino sauce, dry chili flakes)
- Pumpkin seed oil
- Ume shiso seasoning
Preparation
Wash and prepare the lettuce, spinach, parsley, radishes, and cucumber. Chop them as desired.
Harvest wild garlic leaves and dandelion flowers and leaves. Wash them thoroughly.
In a pan, toast cooked chickpeas and pumpkin seeds. Add coconut amino sauce and dry chili flakes. Toast until coated and no liquid remains in the pan.
Drizzle pumpkin seed oil and Ume shiso seasoning over the salad for dressing.
Assemble the salad by combining the prepared vegetables, wild garlic leaves, and dandelion flowers and leaves.
Add the spicy chickpea and pumpkin seed mix on top.
Optionally, season sourdough baguette with the dressing and sprinkle it with the spicy mix.
Serve the salad as a healthy and flavorful dish.