Summer is just around the corner … and dandelions are popping up in the lawn. Make use of them in this Dandelion Tuna Salad, from the HealthHappyCoach.com.
The ingredients include dandelion greens, Pink Lady apple, wild tuna, goat cheese, salt and pepper, and a simple vinaigrette. This is a salad with some bite! And it’s delicious. And if you’re not used to dandelion leaves, then try mixing them with some Boston lettuce or other greens.
And what made us hungry for dandelion leaves and St Jude albacore? Oddly enough this article from The Michigan Citizen and Truth-Out.org by Phreddy Wischusen:
“Though considered a weed by Round Up and many home/lawn owners in the United States, the dandelion is actually an incredibly nutritious food. It’s a great source of calcium, potassium, iron and manganese. It’s replete with vitamins A, C, E, K, Niacin and Riboflavin. Chock full of beta-carotene. The lecithin in its golden top detoxifies the liver. The roots can be roasted to make a coffee substitute, or used in soups. The leaves (tastiest after they first emerge for the season or after the first frost) can be eaten, as can its sweet yellow blossoms. People use them in salads raw, boil them, fry them with bacon, marinate them in vinegar, and sauté them with fresh garlic.”
The start of summer and the burst of yellow from dandelions go hand in hand, and there’s no reason to spread poison over our properties.
Photo courtesy of Arcanewizard and Wikimedia Commons.