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RAINBOW SALAD WITH MUSTARD VINAIGRETTE

Take advantage of some seriously good-for-you spring veggies with this wonderfully crunchy salad!

Dandelion is a widely overlooked green leafy vegetable. We are accustomed to thinking of the lowly dandelion as a common weed - but, in fact, dandelion has a long tradition as a medicinal food. The first mention of the Dandelion as a medicine is in the works of the Arabian physicians of the tenth and eleventh centuries, who speak of it as a sort of wild Endive, under the name of Taraxcacon.  The FDA, however still categorizes the dandelion as a "weed". 

"What is a weed?" Emerson wrote. "A plant whose virtues have not yet been discovered."

"What is a weed?" Emerson wrote. "A plant whose virtues have not yet been discovered."

What we do know: Dandelion is extremely high in Vitamin A (112%) and Vitamin K (535%), as well as being a great source of fiber & contains a cocktail of micronutrients including Vitamin C, B6, Thaimin, Calcium, Iron & Potassium. 

Additionally, worldwide, the root of the dandelion has been used for the treatment of a variety of liver and gallbladder problems. Which is why you'll find this green throughout my Spring Clean Eating Detox program. 

So basically, I'm telling you to eat weeds.

Well, let's just start with Dandelion (in the summer we'll move on to Purslane!)

 

RAINBOW SALAD WITH MUSTARD VINAIGRETTE 

(Makes 2 Servings) 

INGREDIENTS:
 1 cup dandelion leaves, chopped

1 cup red cabbage, finely chopped or shredded

1 large carrot, shredded 
½ cup parsley, finely chopped 
½ avocado, diced 
2 tablespoons sunflower seeds, raw & unsalted 
 
MUSTARD VINAIGRETTE **
1/2 -1  tablespoon raw apple cider vinegar, to taste
½ teaspoon Dijon mustard 
2 tablespoons extra virgin olive oil 
½ small garlic clove, finely minced 
½ lemon, juiced 
1 teaspoon raw honey, or to taste 
sea salt to taste 
black pepper to taste 

METHOD: 

Prepare the dressing. In a small bowl, add raw apple cider vinegar, Dijon mustard, extra virgin olive 
oil, garlic, lemon juice, honey, sea salt, and black pepper. Whisk until well incorporated. Set to 
the side. 
 
Assemble the salad. In a large salad bowl, add dandelion leaves, red cabbage, shredded carrot, and 
chopped parsley. Add desired amount of mustard vinaigrette and mix until well coated. Top with avocado & sunflower seeds. Serve immediately! 


** You'll likely have extra vinaigrette, so I recommend prepping double the veggies for a ready-to-go meal for later in the week! 

To your Health! 
Heather

LEARN MORE about naturally detoxifying foods &  how to harness their power in my Clean Eating Detox Online Program! I will walk you step-by-step on how to clean up your diet, regain your energy, loose the belly bloat and heal your digestion. Start living your big, bold, happy, sexy life!