Delicious Living
  • 3 cups small dandelion leaves, torn
  • 1 bunch watercress, roots trimmed
  • 1 medium carrot (sliced thinly in half moons (about 6 cups))
  • 1/2 cup slivered red onion
  • 1/2 cup medium cucumber, peeled, seeded, and sliced
  • 6 cups chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon low-sodium soy sauce
  • 1/2 tablespoon toasted sesame oil
  • 1/2 tablespoon extra virgin olive oil
  • 1/8 teaspoon crushed red pepper flakes (or 1/2 teaspoon chili-garlic sauce)
  • 2 teaspoons natural cane sugar
  • 1/2 tablespoon minced fresh ginger

Dandelion and Watercress Salad

Elisa Bosley | Delicious Living
  • Serves: 6 people
  • Calories per serving: 56

Like other leafy greens, peppery dandelion and watercress leaves are excellent sources of calcium and vitamins A and C; they’re also favorites for detox and anticancer diets. The spicy ginger vinaigrette sweetly balances the greens’ tangy edge.

  1. Toss dandelion, watercress, carrot, onion, cucumber, and cilantro in a large salad bowl.
  2. Whisk all dressing ingredients in a small bowl. Drizzle over salad and toss gently.

PER SERVING: 56 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 8g carb, 2g fiber, 89mg sodium

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