Dandelion Salad

2 cups (2 large handfuls) dandelion leaves, coarsely chopped
1/2 red onion, slice
250g kumato baby tomatoes, chopped
1 cucumber, chopped
1 avocado, sliced

Balsamic Dressing:
1/4 cup (60 ml) extra-virgin olive oil
1 tbsp fig balsamic vinegar
1 tbsp lemon juice
sea salt and pepper, to taste

Wash all produce and prepare ingredients.
Add all the salad ingredients into a bowl.
Combine dressing ingredients in a small bowl then add over salad. Dress as you like (you may want more or less dressing) and toss well to coat salad evenly.

SUBSTITUTIONS:
Dandelion leaves – kale, spinach, lettuce
Kumato cherry tomatoes – any other tomato variety
Red onion – any onion, leek or chives
Cucumber – Green pepper, celery
Olive oil – avocado oil, flaxseed or hemp seed oil
Fig balsamic – pear, apple, blueberry or carmalised balsamic vinegar or just a plain balsamic or apple cider vinegar

this salad recipe shared at
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