Dandelion Avocado Toast – Eating Seasonally in Spring
I’m one of those weird people who think it’s fun to forage for food. But I also garden. And when you garden, you learn to do a better job of eating seasonally. Lucky for me, my spring garden is always full of dandelions before I even get any plants in the ground. 🤣😖. Dandelion toast is my favorite way to use them.
What to make with dandelions and dandelion greens:
I will be honest and say that I have to be in the mood for dandelion food. The greens are bitter and I am not a huge fan of the flowers. That said, I dug up some links for you in relation to all kinds of things you can make with dandelions. From jelly to wine to salves, dandelions are fairly versatile. But since I’m only making toast here today, I found some other sources in cases you are interested in more uses for this common weed. My favorite recipe (below) is for dandelion toast, and we’ll get to that. But just to motivate you to go out and weed, here are some other things you can do with dandelions. It’s really a great plant, both medicinally and nutritionally!
These links are things you can do with the flowers and roots, the toast recipe below uses the greens.
How to make dandelion jelly from homestead acres (using the flowers).
Dandelion Salad from Great Depression Cooking (I love this channel!)
Dandelion Salve (for aching muscles and arthritis)
Dandelion Root Tea for skin and liver health
What to make with the dandelion greens
I prefer dandelion toast. Some people sauté the greens and eat them that way. This toast recipe does start with that. It’s important to note that dandelion greens are bitter. I sauté them because it helps mellow the bitterness. You can also soak them ahead in a bit of vinegar water to get rid of even more but I don’t find this step worth the extra time.
This is a really simple recipe. You make guacamole. You sauté the dandelion greens with radishes and some spices. Then slather guac on the toast, top with the sautéed greens, and optionally finish with a very fine honey drizzle. It literally takes less than 15 minutes.
A quick note about the bread:
I am normally a homemade artisan style bread person for sandwiches and toast. But in this case I really like a Sara Lee Artisano multigrain bread. I swear this is not sponsored. 🤣. It’s just slightly sweet which plays well with the bitter greens, and the thickness works nicely with a loaded toast. I snagged this pic in the grocery store if you want to know which one I prefer.
The recipe is below for the dandelion toast. So easy!
If you like to make food from scratch you might like my post about making your own mayonnaise and thousand island dressing.
If you like to find ways to work vegetables into your diet, you might like my cookbook! It’s for sale on Amazon (both print and kindle) and on BarnesandNoble.com
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 1/2 cup guacamole homemade or store bought
- 1 Tablespoon snipped chives
- 1 small bunch dandelion greens (2-3 cups fresh)
- 4 whole radishes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 2 slices thick whole grain bread or your bread of choice
- 1 Tablepoon avocado oil or olive oil
- 1 Tablespoon butter
- salt and pepper to taste
- optional honey to drizzle
Ingredients
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- If you're using homemade guacamole, get that made now.
- Wash and cut the greens into bite sized pieces. Cut the radishes into quarters, then slice them to about 1/4 inch thickness.
- Melt the butter with the oil in a sauté pan on medium heat. When the butter is melted, add the radishes. Cook and stir 1-2 minutes. Then add the greens into the pan along with the paprika, cumin, salt and pepper. Stir and sauté until the greens wilt. Remove from heat.
- Assemble your toast by toasting the bread, then slathering with the guacamole, and then topping with the dandelion greens mixture. Sprinkle with chopped chives or green onions. If desired, drizzle with a very thin line of honey to sweeten up the greens. (I'd taste it first to see if you need it).