There are all types of families, yes? Small ones, big ones. Loud ones, quiet ones. Us? I guess you could call us a dandelion family.
When these beauties showed up in the yard, Miel and I started snacking on them right away. The last two nights we have feasted on backyard salads. Backyard salads! For months that seemed impossible to imagine...now the season of feasting has begun!
According to Chinese medicine theory, springtime is the time of the liver, time to gently cleanse the body with sour and bitter flavors and move away from the heaviness of winter. Moving, twisting, releasing.
With treats like this salad, it feels easy to lighten up. Here's our general recipe:
- young dandelion greens
- thinly sliced fennel
- cubed of avocado
- lemon juice
- olive oil
- lemon thyme
- bit of maple syrup
Today, I couldn't get my hands on any fennel, so I used thinly sliced jicama instead. Also tasty!