Foraged Greens Salad

This Foraged Greens Salad celebrates the natural flavors of wild edibles, bringing a fresh and earthy taste to your table. Tossed with a zesty lemon vinaigrette, it's a nutritious and vibrant side dish perfect for any Paleo meal.

Ingredients

• Dandelion greens - 50g
• Lamb's quarters - 50g
• Wild mustard greens - 50g
• Nasturtium leaves - 25g
• Chopped walnuts - 30g
• Avocado - 1/2 medium
• Extra virgin olive oil - 2 tablespoons
• Fresh lemon juice - 1 tablespoon
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Forage for dandelion greens, lamb's quarters, wild mustard greens, and nasturtium leaves, ensuring they are clean and free from pesticides.
2. Rinse all the foraged greens thoroughly under cold water and pat dry with a clean kitchen towel.
3. In a large mixing bowl, combine the foraged greens, chopped walnuts, and diced avocado.
4. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper to create the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine, ensuring all greens are well coated.
6. Serve immediately, garnished with extra walnuts if desired.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 12 g
• Fiber: 9 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K from the greens, promoting healthy skin and immune function.
• High in fiber, aiding digestion and supporting gut health.

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