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Dandelion Salad with Mulberries and Pistachios with a Citrus Dressing

Dr. Jennifer L. Weinberg MD MPH MBE
A light spring salad of dandelion topped with crunchy pistachios, sweet mulberries and a tart citrus dressing!
Print Recipe
Servings 1

Ingredients
  

  • 1 small-medium bunch of young organic dandelion greens washed, trimmed and roughly torn or chopped in half
  • 1/4 cup organic dried mulberries
  • 1/4 cup raw unsalted organic pistachios
  • 3 Tbsp organic fresh squeezed grapefruit juice the juice of about 1/2 large grapefruit
  • 1 Tbsp avocado oil
  • 1 teaspoon coconut nectar
  • pinch of salt

Instructions
 

  • Whisk together grapefruit juice, oil, coconut nectar and salt, adjusted to taste.
  • Place dandelion in a large salad bowl.
  • Pour the dressing over the greens and toss lightly to coat.
  • Although to sit 5-10 minutes.
  • Transfer dressed greens to serving plates, top with mulberries and pistachios and enjoy!

Notes

Makes 1 meal size salad or 2 side salads