Foraged Herb Salad

This Foraged Herb Salad features a medley of fresh, wild herbs and seasonal vegetables, creating a vibrant and refreshing dish that connects you to nature. Perfectly balanced with a zesty dressing, it's a nutritious and satisfying Paleo Indian meal.

Ingredients

• Fresh mint leaves - 1/2 cup
• Fresh cilantro leaves - 1/2 cup
• Dandelion greens - 1 cup, chopped
• Wild garlic - 2 tablespoons, minced
• Cucumber - 1 medium, diced
• Radishes - 4, thinly sliced
• Cherry tomatoes - 10, halved
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash all the foraged herbs thoroughly under cold water to remove any dirt or insects.
2. In a large mixing bowl, combine the chopped dandelion greens, mint leaves, cilantro leaves, minced wild garlic, diced cucumber, sliced radishes, and halved cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Serve immediately, garnishing with extra herbs if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh herbs and vegetables.
• Supports digestion due to the presence of fiber from greens.

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