Main Page
Fast and tasty
Dandelion leaf salad with egg and tomatoes

Dandelion Leaf Salad with Egg and Tomatoes

A recipe for a delicious, vitamin-rich salad with dandelion leaves. Dandelion salads are loaded with vitamins and trace minerals. Choose leaves from plants that haven't bloomed yet — young and tender ones. Add any vegetables, eggs, bacon, or sausage to the dandelion leaves; it all works beautifully!

naniki

Recipe author

Dandelion leaf salad with egg and tomatoes

Composition / ingredients

Servings:

Dandelion

100

Eggs

Tomatoes

Green peas

Dill

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 50 % 10 g

Carbohydrates 25 % 5 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

To make dandelion salad, take young leaves of fresh dandelion, dill, tomatoes, hard-boiled eggs, green peas, and mayonnaise. If you boil the eggs in advance, putting this salad together takes just a few minutes.
Step 2:

First, submerge the dandelion leaves in a large amount of water in a roomy bowl or basin so any remaining soil settles to the bottom. Then rinse the leaves well under running water and cover them with clean cold water with a little citric acid (or another acid) added. Let them stand for an hour or two. During this time the excess bitterness will leach out of the dandelion leaves.
Step 3:

Wash the rest of the produce — the dill and tomatoes — and pat them dry with a paper towel. Start assembling the salad. Coarsely chop the dandelion leaves and chop the dill a little finer.
Step 4:

Cut the tomatoes and eggs into wedges. They aren't just ingredients — they decorate the salad, too. The bright red splashes of tomato and the white-and-yellow eggs look very appetizing and striking against the fresh greens.
Step 5:

Spread the greens in a bowl as a base layer.
Step 6:

Arrange the bright tomato wedges loosely over this green carpet.
Step 7:

Open a can of green peas and add a couple of spoonfuls to the salad, draining off the liquid first.
Step 8:

Scatter the egg wedges artfully.
Step 9:

Pipe a mayonnaise lattice over this whole beauty and add a little salt. You can dust the rim of the plate with red paprika or ground black pepper.
Step 10:

Garnish the salad with dandelion leaves and serve right away! Your delicious vitamin salad with fresh dandelion greens is ready.

Dandelion leaf salads are especially popular in spring, when there's a shortage of fresh greens from the garden. Later the dandelion fades into the background, as fresh garden vegetables and greens come in. But don't forget that dandelions produce more than one crop of leaves over the summer — you can gather them right up until the first frosts. The main thing is to choose fresh young plants in an area well away from roads.