DandelionOrangeSalad1I learned a version of this recipe in Tuscany, Italy at a traditional foods culinary workshop conducted by the fabulous Jenny McGruther of the Nourished Kitchen. This recipe uses the bitter but oh-so-good-for-you dandelion and marries it with the sweetness of an orange, making it a highly refreshing and delicious salad.

Dandelion has special healing properties – it is especially beneficial for the liver detoxification pathways that get rid of estrogens.

Orange Fennel Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 bunch of dandelion leaves, cut to strips
  • 1 bunch of arugula, leaves roughly torn
  • 1 fennel bulb, sliced thinly
  • 1 orange, peeled and cut to small pieces
Dressing (orange fennel dressing)
  • ⅓ cup of orange juice – this should be from 1 juicy orange
  • ⅓ cup olive oil
  • ¼ tsp orange zest (zest the orange before you juice it, it’s much easier that way)
  • 1 tsp ground fennel seeds
  • ¼ tsp sea salt
How To Make
  1. Place all dressing ingredients in a jar, close the lid and shake vigorously until the mixture is well emulsified.
  2. Combine dandelion, arugula, fennel bulb and orange in a large salad bowl.
  3. Mix in the dressing. I like to use my hands to fold in the dressing with the ingredients.
DandelionOrangeSalad2

DandelionOrangeSalad3

 

Modifications:

AIP: Replace fennel seeds with fresh chopped mint.

Low-FODMAP: Replace dandelion leaves with spinach leaves. Omit orange. Replace orange juice with 1 tbsp lemon juice. Replace orange zest with lemon zest.

Low-Histamine: Replace orange juice with 1 tbsp lemon juice. Replace orange zest with lemon zest.

Anti-Candida: Omit orange. Replace orange juice with 1 tbsp lemon juice. Replace orange zest with lemon zest.

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