Dandelion salad
This salad is my favorite appetizer. Despite its simplicity, it packs a punch—of bitter, that is!
Everything about this salad is medicinal…
Dandelion provides strong digestive stimulation through its bitter compounds
Olive oil contains healthy monounsaturated fats, anti-inflammatory compounds, and helps emulsify bile to promote toxin excretion
Apple cider vinegar (ACV) is a fermented food containing beneficial bacteria and yeast, and also rich in minerals
Lemon is mildly bitter so provides a stimulating effect for digestion, and offers vitamin C and other antioxidant
Dandelion greens are known for their strong bitter flavor, which happens to be one of its most medicinal properties. The bitter principle is a potent stimulant of healthy digestion. Bitters activate receptors of the vagus nerve, not only in the mouth but in the throat and throughout the gut. Activation of the bitter pathway leads to increased production of stomach acid, increased secretion from the liver and pancreas production more bile and digestive enzymes, and increased digestive motility—movement of the stomach and intestines to support proper digestion, absorption, and bowel movements.
There are lots of ways to include bitters in your every day meals. Check out this blog post all about bitters for more information.
Ingredients
1 bunch of dandelion greens
1 lemon, juiced
2 TBS Extra virgin olive oil (first cold pressed)
1 TBS Apple cider vinegar (raw with the “mother”)
Sea salt and pepper
Instructions
Chop your dandelion leaves into small pieces and add to a bowl. Add your lemon juice, olive oil, and apple cider vinegar to the greens. Top with salt and pepper to taste. Mix it up, and enjoy as a first course before your meal.
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