Now that apples are coming into season, I love to use them in salads whenever possible. I also love using dandelion leaves because they are great for cleansing your liver, and who doesn’t need a bit of a liver cleanse every now and again? Dandelion leaves, however, can be a bit bitter, so I like to saute them and then pair them with the sweetness of a crisp apple. This salad takes a few minutes to throw together and makes a perfect fall lunch or dinner appetizer.
INGREDIENTS
- 1 can organic garbanzo beans*
- 2 tbsp coconut or canola oil
- 1 large clove garlic, minced
- 1/4tsp red pepper chili flakes
- 2 cups dandelion leaves, washed and removed from stems
- 2 medium crisp apples, peeled, cored and roughly chopped.
- Balsamic vinegar (make sure it’s aged vinegar, as in the thick, syrupy stuff).
- Sea salt and pepper
* I love Eden Foods for canned beans because their quality is excellent and they are one of the few companies that don’t use BPA in the linings of their cans.
DIRECTIONS
- Rinse and drain the garbanzo beans
- Heat the oil in a large skillet
- Add the garlic, chili flakes and leaves. Saute over a medium heat until the leaves have really wilted. Remove from heat.
- Arrange the garbanzo beans on a dish and top with the wilted greens. Pile the apple pieces on top and drizzle with a little fruity balsamic vinegar.
- Season with flaky sea salt and pepper.
