Bring your bounce back with this energizing, slimming, and nutritionally dense, dandelion spring salad.

Spring has finally arrived! This tasty spring dandelion salad is loaded with anti aging antioxidants. It is a great way to enjoy the seasonal young leafy greens, seeds and sprouts, that are packed with all the nutrition needed to grow into a strong, healthy plant.

The lemon and garlic dressing is delicious and extremely high in ORAC value. (Oxygen, radical absorption capacity). The flaxseed oil is also full of omega 3s that help to balance both male and female hormones that support breast and prostate health and lower LDL cholesterol and cortisol levels.

While the fresh garlic and lemon are nature’s best anti inflammatory, antiviral, antimicrobial and immune strengtheners.

Young fresh dandelion leaves have been eaten in Europe as a traditional spring delicacy for centuries. They taste a little bitter, like endive and are great for the digestive system and liver function. Dandelions are a mild diuretic that can also help to reduce bloat.

Read more about the benefits of dandelions in my Dandelion detox program. Enjoy!




  • ½ cup of shredded dandelion leaves
  • 1 cup of baby spinach or kale
  • ½ cup of broccoli or alfalfa sprouts
  • ½ cup of diced red onion
  • ½ cup of diced red bell pepper


  • 3 tablespoons of flaxseed oil with lignans
  • Juice of a lemon
  • 1 teaspoon of Bragg’s amino acids or soy sauce
  • 2 cloves of minced garlic
  • 1/3 cup of chopped parsley
  • Salt and ground black pepper to taste
  • ¼ cup of toasted* seeds such as a mix of sunflower, cumin and celery seeds.

*Simply heat a frying pan on a medium heat and pour in the seeds. Stir continuously until the seeds start to pop and look a little shiny. They smell really good too. This should only take a few minutes. Then remove from heat and allow to cool.



  1. Wash all the base ingredients and pat or spin dry. Then place them in a large salad bowl.
  2. Place the toasted seeds into a mortar and pestle and light crush the seeds to aid digestion and allow the flavors to infuse the oil.
  3. Pour the oil, lemon juice, amino acids, garlic and seasoning into a bowl and whisk for a few minutes then add the crushed, toasted seeds. Allow the dressing to sit for at least 5 minutes before adding to the salad.
  4. When you are ready to eat, pour the dressing over the base salad and toss to evenly cover all the greens.
  5. The toasted seeds can be stored in an air tight container for about a month. And the dressing can be made and stored in the fridge for about 3 days.