Dandelion Greens (Or Arugula) and Avocado Salad

Inspired by Jessica K's wonderful recipe (#136460). IMPORTANT NOTES: While I can buy tender arugula at Trader Joe's, I find that the supermarket dandelion leaves are all pretty tough, even the organic ones. So it would be better to pick some fresh young dandelion leaves from a lawn that is not chemically treated. Regarding amounts of ingredients for this salad: Normally I am pretty flexible when giving amounts for salads, but I will say this: when using bitter greens such as dandelion, or peppery/pungent greens such as arugula, make sure you have enough milder veggies (such as tomato, avocado, cuke, etc.) to counter the sharpness of those greens.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  cups  dandelion greens, cleaned and dried (or arugula)
• 2  teaspoons red onions, slivered
• 2  ripe avocados, sliced
• 2  vine ripened tomatoes, sliced
• 1  cucumber, peeled and sliced
• 2 -3  tablespoons extra virgin olive oil or 2 -3  tablespoons  organic flax seed oil
• 3 -4  teaspoons fresh lemon juice
• 1⁄4 teaspoon dried dill
•  salt & freshly ground black pepper

Directions

1. Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
2. Add onion, avocado tomato and cucumber.
3. Add oil, lemon juice and seasoning.
4. Toss.