I am always looking to find creative ways to incorporate dandelion greens into my diet because they are superior nutrition. Our kidneys love these bitter greens and they clean the blood. The first time I heard that statement, I did not understand, but it peaked my curiosity. This curiosity has led me on an unrelenting path to learn about food as medicine. This salad is inspired by a salad made by Ken Blue. It was a delicious lunch today and satisfying beyond my expectations.

1 bunch dandelion, thinly sliced

1/2 cup fennel, mandoline sliced

1 small ripe mango cubed

1t pure vanilla (ground, powder)

1 small shallot, minced

1/4 cup hazelnuts, soaked and dehydrated until crisp (skip this step if not possible for you)

1t – 1T olive oil

Sea salt (optional)

1t freshly squeezed lemon juice

Combine ingredients in a large bowl and toss.