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Dandelion salad with fresh spring flowers
Are you in the mood for a crunchy wild herb salad? You'll love this dandelion salad with radishes and spring flowers!
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Preparation:
10
minutes
mins
Preparation:
5
minutes
mins
Total:
15
minutes
mins
Servings:
1
Portion
Calories:
55
Course:
Salad
Category:
Salad, wild herbs
Ingredients
100
g
Dandelion leaves
5
Radish
1
Carrot
1
TL
Apple cider vinegar
1
EL
Pumpkin seed oil
1/2
TL
Salt
1
EL
Edible flowers
Equipment
1 Knife
1 board
1 salad bowl
Instruction
Wash the dandelion, soak it in water.
100 g dandelion leaves
Cut radishes into small pieces and grate the carrot.
5 Radishes,
1 carrot
Mix apple cider vinegar and pumpkin seed oil to make a marinade.
1 tsp. apple cider vinegar,
1 tablespoon pumpkin seed oil
Mix all the ingredients together. Stir in the dressing and finally sprinkle the spring flowers on the salad.
1/2 tsp. salt,
1 tablespoon edible flowers
Nutritional values
Calories:
55
kcal
Carbohydrates:
10
g
Protein:
3
g
Fat:
1
g
saturated fatty acids:
1
g
Polyunsaturated fat:
1
g
Monounsaturated fatty acids:
1
g
Sodium:
248
mg
Potassium:
710
mg
Dietary fiber:
2
g
Sugar:
3
g
Vitamin A:
17284
IU
Vitamin C:
45
mg
Calcium:
64
mg
Iron:
3
mg
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