Dandelion Pineapple Salad
4 cups (1 L), Preparation Time 15 minutes
This Pineapple Dandelion Salad is the simplest salad to make. Just add the sweetness of pineapples to counter the bitterness of dandelions and you have a pleasantly balanced salad. If you are not too fond of dandelion leaves or have never tried them then we recommend you mince the pineapple finally to allow more of the fruit's sweetness to be released.
- 3 packed cups (680 ml) of washed, torn, dandelion leaves
- 2 cups pineapple flesh cubed or minced
- optional: add a small palm full of unsalted nuts of your choice
- salt & black pepper to taste
- Mix the dandelion leaves and pineapple together in a salad bowl.
- Garnish the salad top with a few nuts if you have them on hand.
- Serve the salad. You may add a little salt and pepper for those who prefer the little extra.
What to do with Dandelions? Eat them!
It has been about ten years since the province of Ontario banned the use of pesticides and herbicides and the city where we live upholds the ban. City parks, boulevards, neighbourhood yards, and our own yards are populated with an abundance of 'organically' grown dandelions. We make good use of this abundance. We harvest and eat the dandelions on an almost daily basis, and we have the pick of the youngest and tenderest leaves for our salads, wraps, and sandwiches.
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