Dandelion Greens and Strawberry Salad

The other day I went to visit my friend Trish, and on the way into her house she began picking dandelion greens for our lunch salad.

Really? I thought.

Before I go on, I should say Trish makes the most delicious food of all time. She is a gourmet raw food chef to the nth degree. She has never missed, as far as I have tasted (and I’ve tasted a lot of her stuff!)

So she sent me back out to get more dandelion greens, but I couldn’t believe it, so I brought her back lambs quarters instead.

Well, Trish soaked some walnuts in agave nectar (a sweetener made by adding enzymes to agave juice/gel, to break it down into simple sugars…it looks like honey), sliced some strawberries and mixed the strawberries, walnuts and extra agave in with the washed and torn dandelion greens (and lambs quarters.)

The result? Let’s just say I was embarrassed to have doubted her genius (and brought her back lambs quarters when she asked for dandelion greens.) Delicious!

A few days later the strawberries were ripe in our garden and I decided to make the salad again. I substituted maple syrup for agave (only because I didn’t have agave, believe me, I will not doubt Trish again!), and put the salad together.

Walnuts in Maple Syrup

The juice of the strawberries mixes with the maple syrup to make the sweetest strawberry-like dressing, and the bitterness of the dandelion greens is totally cut (but their incredible nutrition is still intact!)

Enjoy this simple, fantastic salad. Thanks, Trish!

~ Melissa