Napa Dandelion Salad

Mother Nature puts forth beautiful dandelion greens in spring to encourage lightening up and letting go.  Dandelions are known for being supportive of healthy liver function.  Your liver performs over 500 functions, the main one being natural detoxification.  Your liver is your body's largest detoxifying organ.  

The dandelion root is traditionally used in teas.  You can eat the flower.  Try it in a smoothie.  Be sure to choose certified organic dandelion greens, roots and flowers so you know they haven't been sprayed with chemicals.

The dressing on Napa Dandelion Salad is light, slightly sweet with a fresh tangy taste to dispel the natural bitterness of the greens. The salad pairs beautifully with grilled fish, lemon or teriyaki chicken.  It is best eaten within a couple of days at most. 


One bunch finely chopped dandelion greens

½ cup green onions, thinly sliced

2 cups thinly sliced Napa cabbage

1 cup broccoli sprouts


3 Tbsp lemon juice or one whole lemon juiced

1 Tbsp. mirin or rice wine vinegar

1/8 tsp. sesame oil

1 tsp. apple cider vinegar

1 tsp. tamari

2 Tbsp. olive oil

¼ tsp. maple syrup


Thoroughly rinse vegetables in cool water. Place the prepared vegetables except sprouts in a bowl.

Whisk the dressing ingredients together.

Lightly incorporate dressing over the vegetables. Top with the sprouts.

Serve immediately.  Savor every bite.

This article is for informational purposes only. It is not intended to treat, diagnose, cure, or prevent disease. This article has not been reviewed by the FDA. Always consult with your primary care Physician or Naturopathic Doctor before making any significant changes to your health and wellness routine.

ALL RIGHTS RESERVED © 2018 EatRight-LiveWell ™ & Tam John

Add Bounce to Your Step with this Fresh Seasonal Salad

Photo by Stefan Steinbauer on Unsplash

Photo by Stefan Steinbauer on Unsplash