Dandelion Salad

This basic dandelion salad recipe shows you how you can use this healthy plant in your kitchen and adjust the recipe to your taste and liking.

Dandelions are chock-full of health benefits. If you’ve been following me you might know that I love this plant.

If you think of it as a weed, you might catch two birds with one stone: dig it up and eat it 🙂

There are so many ways to use dandelions in your kitchen and home.

This post is a collaboration with two of my blogging friends. The theme is “summer salads”. Please be sure to check out (scroll to the bottom of this post for pictures to get your mouth watering!):

Jersey with her Smoked Steak and Chicken Salad (https://farmhouse-bc.com/smoked-steak-and-chicken-salad/)

Amanda Swilley with her Yummy Chicken Salad (https://cozytastyhome.com/the-best-chicken-salad-recipe-ever-summer-salad-recipe-collab/)

YouTube player

Using dandelions in salads:

For this salad, we’ll be using the leaves of the dandelions. However, both the blossoms and the roots are edible. The roots lend themselves better to teas and tinctures. But you can always add a pop of color to your salad by sprinkling some dandelion petals on it.

fresh dandelion leaves

Dandelion leaves are bitter. Now, please don’t let that turn you off!! Not only is bitter very healthy for your bile flow, your kidneys, your liver, and your stomach. But it can actually also be very tasty.

If you are new to this flavor, make sure that you pick very young leaves as they will be less bitter. The older and bigger they get, the more bitter they become.

Often, once people get used to the bitter taste, they actually start enjoying it.

dandelion leaves

Regardless of your fondness or not of the bitter taste, it’s always a good idea to balance it. I am doing that with fat (oil), something acidic (apple cider vinegar), a touch of sweet (maple syrup), and salt (both from salt and parmesan cheese).

Making the vinaigrette:

I am always starting with the 3:1 ratio. That means, 3 tablespoons of oil to 1 tablespoon of vinegar. For this dandelion salad, I often use olive oil or avocado oil but I have also mixed olive oil and pumpkin seed oil. The latter is actually one of my favorites!

vinaigrette ingredients

Both for the color and the taste, I prefer either apple cider vinegar or a sherry vinegar versus balsamic vinegar.

Also, I like to add a bit of mustard (about 1 scant teaspoon) and some maple syrup (another scant teaspoon).

You can just add some salt and pepper and be done.

Additions to the salad:

For a very simple salad, you can pick, wash, and dry the dandelion leaves, add the vinaigrette and enjoy your salad.

I would like to give you some ideas, though, how you can “spiff up” your salad with additional toppings.

Parmesan is one of my favorites. It has a touch of sweet and saltiness on top of adding depth of flavor. Ideally, you use freshly grated parmesan but any will work.

grated parmesan

Avocados are another great topping. Again, the fat helps balance the bitterness.


Pumpkinseeds and sunflower seeds add both crunch and interest to your dandelion salad. I have used them raw but roasting definitely brings out their flavor more.

pumpkin seeds

Not ready for a pure dandelion salad?

Now, you might be a bit skeptical of the bitterness of the dandelions or not ready to commit to eating a pure dandelion salad. No problem! You simply prepare your favorite (green) salad, find some dandelion leaves, chop them in small pieces, and just sprinkle them on top.

Feel free to play with the amounts here. It’s almost like adding dandelions like an herb rather than making it the main ingredient. In either case, you’ll get the health benefits. And I hope that you will truly enjoy the dandelions 🙂

dandelion salad with grated parmesan
Dandelion Salad

Dandelion Salad

Try this basic dandelion salad as is or make it a bit more fancy with extra toppings
Print Recipe
Prep Time:15 minutes
Total Time:15 minutes


  • 2 big handfuls dandelion leaves (young ones are less bitter)
  • 3 TBSP oil (olive or avocado)
  • 1 TBSP vinegar (apple cider or sherry)
  • 1 tsp maple syrup
  • 1 tsp yellow or Dijon mustard
  • salt & pepper to taste


  • Thoroughly wash and dry the dandelion leaves.
  • In a small bow, mix the remaining ingredients until well combined and creamy. Adjust the taste.
  • In a medium salad bowl, mix the dandelion leaves with the vinaigrette until evenly coated.
  • Serve as is. You can also add freshly grated parmesan, chopped avocado, and/or pumpkin seeds. Feel free to add other toppings, too! Enjoy
    Dandelion Salad
Course: Salad
Cuisine: American
Keyword: dandelion salad
Servings: 4 servings
Calories: 40kcal
Author: Anja
Cost: $4

Here are my blogging friends’ yummy summer salad recipes:

Amanda Swilley with her Yummy Chicken Salad (https://cozytastyhome.com)

yummy chicken salad

Jersey with her Smoke Steak and Chicken Salad (https://farmhouse-bc.com/smoked-steak-and-chicken-salad/)

smoked steak and chicken salad

I would love to hear all your comments below!

Pin for Later:

dandelion salad pin


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  3. Hi! I just wanted to ask if you ever have any problems with hackers? My last blog (wordpress) was hacked and I ended up losing many months of hard work due to no backup. Do you have any methods to stop hackers?

    1. Not sure what might have happened but you could contact Wordpress and/or your host about it. Hope that this helps!

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  5. This is really great information and I admit, it’s something I would have never considered but now it’s definitely is a must try. I love your video, you are really getting so good at videos (I’m so proud) I know I need to get over it and make some. Thanks so much to you and Amanda for having me on your collaboration!

    1. Thank you for your lovely comment and compliment, Jersey! DM me for some more ideas for getting yourself in front of a camera. Thank you, too, and Amanda for collaborating!

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