Nettle and Dandelion Salad

The Nettle and Dandelion Salad is a vibrant mix of wild greens, offering a refreshing taste that celebrates the natural flavors of spring. Packed with nutrients, this salad is not only delicious but also a nourishing addition to a Paleo diet.

Ingredients

• Fresh nettle leaves - 50 grams
• Fresh dandelion greens - 50 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Pumpkin seeds - 30 grams

Steps

1. Carefully wash the nettle leaves using gloves to avoid stings, then blanch them in boiling water for 2 minutes and drain.
2. In a large bowl, combine the blanched nettle leaves and fresh dandelion greens.
3. Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the bowl.
4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad ingredients and toss gently to combine.
6. Sprinkle the pumpkin seeds on top before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K, promoting overall health and immunity.
• High in antioxidants, which help reduce inflammation and combat oxidative stress.

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