Fennel, Apple and Dandelion Salad with Toasted Milk Thistle Seeds

I have fallen in love with this salad that my health coach friend, Andrea Beaman, created and I hope that you will too.  Dandelion can be very bitter, but if you slice it thin, the sweet tart flavor of the apple and dressing complement it nicely as does the mild anise flavor of the fennel, which is great for digestion.  You just need to eat a little bit--this salad is not meant as a main course.

Fennel, Apple and Dandelion Salad with Toasted Milk Thistle Seeds 
by Andrea Beaman, HHC, AADP, Chef

• 1 fennel bulb, sliced thin--white part only, core removed
• 1 green apple, seeded and diced 
• 1 c. dandelion leaves, sliced thin 
• 2-3 tbsp. lemon juice 
• 1-2 tsp. honey 
• 1/4 cup extra virgin olive oil 
• Sea salt & black pepper to taste
• 1 tsp. milk thistle seeds, toasted and ground (optional)

Put fennel, apple, and dandelion into a large bowl. Combine lemon juice, honey, and olive oil. Season with sea salt and black pepper to taste. Toss ingredients together with dressing and marinate 5-10 minutes. Top with toasted, crushed milk thistle seeds.  If you can't find them, you can leave out the milk thistle seeds or, if you want to try them you can get them at an herb store such as Mountain Rose Herbs.  Be sure to gently toast them and then grind them with a spice mill or mortar and pestle. ​

I keep a mason jar of the salad in my fridge in the spring so that I'm sure to eat it often.

Wishing you abundant health,
Karen

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