- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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