Wild Greens Salad

This Wild Greens Salad is a vibrant and nutritious dish that highlights the earthy flavors of foraged greens. Tossed with a zesty lemon vinaigrette, it's a refreshing and healthful choice for a Paleo lunch.

Ingredients

• Dandelion greens - 50g
• Chickweed - 50g
• Nettle leaves (blanched) - 50g
• Lamb's quarters - 50g
• Radishes - 4 small, thinly sliced
• Avocado - 1 medium, diced
• Cherry tomatoes - 100g, halved
• Cucumber - 1 small, diced
• Extra virgin olive oil - 3 tablespoons
• Lemon juice - 1 tablespoon
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Wash and dry the wild greens thoroughly, removing any tough stems.
2. Blanch the nettle leaves in boiling water for 2 minutes, then drain and set aside to cool.
3. In a large bowl, combine the dandelion greens, chickweed, blanched nettle leaves, and lamb's quarters.
4. Add the sliced radishes, diced avocado, halved cherry tomatoes, and diced cucumber to the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper to create the dressing.
6. Drizzle the dressing over the salad and gently toss to combine all ingredients.
7. Serve immediately, garnishing with additional lemon zest if desired.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 20 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K from the wild greens.
• High in healthy fats and fiber from avocado and olive oil.

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