Dandelion Salad with Japanese Ponzu

Whilst this is a healing recipe for the whole body, this Dandelion salad is particularly nourishing to the Liver and Gallbladder, the dominant organs of the Wood element, or spring. Made from a bed of seasonal greens including dandelion leaves, which contain vitamins A & D and choline, which influences many liver processes including the circulation of bile and the metabolism of fats. Combined with shallots, pear slices, and brain-boosting walnuts, and topped with a deliciously citrusy Ponzu dressing, it's a beautifully balanced Liver and Gallbladder friendly salad that will support your spring cleanse and leave you feeling lighter.

Ingredients

Salad

Raw dandelion greens, locally foraged for brownie points - on their own, dandelion leaves can be quite bitter, so to tame the flavor, mix with lettuce or spinach.

Shallots, or red onion

pear, sliced

handful of walnuts

Dressing

2 tbsp soy, tamari or shoyu

1 tsp lemon juice

1 tsp lime juice

(or substitute lemon & lime juice for yuzu juice if you have this)

½ dashi powder, dissolved in 2 tbsp water or 2 tbsp pre-made dashi stock

1 ¼ tsp mirin

1 tsp rice wine vinegar

Directions

Mix all ingredients in a bowl. I find it easiest when making a dressing to add them to a small jam jar, screw on the lid and give it a good shake! Once your dressing is prepared, taste and adapt to your individual preferences. To serve: mix the leaves together with the onions, pear, walnuts and add the dressing just before you serve. For an extra Liver boost, top with a spoonful of sauerkraut, or kimchi for some added colour!