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Dandelion Fennel & Apple Salad with Toasted Milk Thistle Seeds

fennel apple dandelion salad

  • 1 cup dandelion leaves, washed and sliced thin
  • 1 green apple, cored and diced
  • 1 medium-sized fennel bulb, sliced thin
  • 3 tbsp. lemon juice
  • 1/4 cup olive oil
  • 1 tsp. honey
  • Sea salt and black pepper to taste
  • 1 tsp. toasted milk thistle seeds

In a large bowl combine dandelion, apple and fennel. Whisk lemon juice, olive oil and honey. Season with sea salt and black pepper to taste. In a on-oiled frying pan or cast-iron skillet, toast the milk thistle seeds on medium heat, until shiny and fragrant (3-5 minutes). Remove from the heat and grind in a coffee grinder or crush in a suribachi. Garnish the salad with crushed milk thistle seeds.