A simple, warm salad made with fresh heirloom tomatoes, sauteed dandelion greens, and a creamy tahini dressing - all naturally gluten- and dairy-free, of course!
- 1 head dandelion greens thinly sliced and ends trimmed
- 1 drizzle extra-virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 2 large heirloom tomatoes sliced
- 1 large yellow summer squash diced
- 1 handful fresh parsley torn
- 2 Tbsp. tahini well stirred
- 1/4 tsp. ground cumin
-
Sautee the dandelion greens in a large skillet with the olive oil, stirring often, over medium heat for about 5 minutes or until wilted and tender. Season to taste with sea salt and pepper. Remove from the heat and transfer to a serving platter.
-
Add tomatoes, squash and parsley on top of the dandelion greens.
-
In a small bowl, combine the tahini and cumin with sea salt and pepper to taste, and drizzle over the tomato salad. Add another pinch of sea salt and a few twists of freshly ground pepper. Serve warm or at room temperature.
-
Store leftovers in a sealed glass container for up to 2 days in the refrigerator.