Dandelion and Dragon Fruit Summer Salad (Vegan)

serves 2-3

A lot of people I know seem to hate salads. I'm not sure why this is, but I think it has to do with the bland iceberg and romaine variety lettuces that are staples in almost every cheap restaurant salad. A good salad has a variety of greens, and a great salad has that AND a simple but delicious dressing. I found when I was young that I didn't like salad because I didn't like viscous, sugary dressings like ranch or italian and I certainly didn't like a dry salad. This was all solved, however, when I studied abroad in Chile. My host mother would only use freshly squeezed lemon, vegetable oil, and salt as the dressing. I now find myself going back to this recipe very frequently because it saves time, is brilliantly simple and tastes marvelous! The dressing I use in this salad is a little different, although feel free to try the base dressing alone with any greens. I have found that it tastes best with a sugary fruit to soften the sour bite of the fresh lemon juice.

*Dragon Fruit is pretty exotic but can usually be bought at a large grocery store. If you can't find it, you can easily substitute an apple or even a couple of kiwis, although kiwis can be pretty sour.

This meal is perfect for a hot sunny summer day or a simmering autumn afternoon (in which case it goes great with pumpkin ale!)

Dandelion and Dragon Fruit Summer Salad

• dandelion leaves (as many as you think are necessary for a salad), stems removed, cut into thirds or in half
• 1 cucumber, peeled, sliced, and salted
• 2 lemons, cut in half
• 1/2 dragon fruit, chopped into cubes
• 1 clove garlic, minced
• 2-3 tbsp olive oil
• salt to taste
• pepper to taste
• love

Toss the dandelion leaves in a large bowl with the cucumber and then squeeze the two lemons on top. Add the olive oil, garlic, and pepper and toss so that everything is evenly mixed. Add salt to taste.

Throw in the dragon fruit cubes and toss the salad thoroughly.

Cheers,
FY