Dandelion & Nori seaweed Salad

This recipe is a cleansing, mineral-rich salad to support liver, bones, and vitality. This light yet powerful salad features one of my favorite leafy greens, dandelion greens. Known for their cleansing and detoxifying properties, dandelion greens support the liver, gallbladder, and bile flow, while also acting as a natural diuretic to reduce water retention. They’re also rich in vitamins A, K, and C, along with calcium and potassium, supporting bone strength and eye health.

For this recipe, I chose red dandelion greens, which are slightly more bitter and rich in polyphenols, adding even more antioxidant benefits. Paired with nori seaweed, traditionally used for sushi but perfect in salads, this dish is full of plant-based minerals like calcium, iron, and fiber, plus a little B12, which is especially beneficial for plant-based eaters.

Ingredients:

<Servies: 2>

2 cups dandelion greens, torn into bite-sized pieces

1/2 cup nori seaweed, cut or torn into flakes by hand

Dressing:

1.5–2 tbsp soy sauce (or tamari for gluten-free) or a pinch of sea salt if you prefer less sodium

2 tbsp toasted sesame oil

A pinch of Japanese seven spice (shichimi togarashi), optional for a gentle kick

Instructions:

1. Wash and tear dandelion greens into bite-sized pieces. Pat dry if needed.

   
   

2. In a medium bowl, toss the greens with soy sauce (or salt), sesame oil, and optional seven spice.

   
   

3. Just before serving, gently fold in the nori flakes for texture and umami.

Posted on July 22nd, 2018