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About the Recipe: The combination of yogurt dressed cucumbers and zucchini make a unique addition to the wild fresh dandelion greens and sliced radishes. It’s a refreshing salad to serve with a steak dinner.
Cook’s Note: This salad doesn’t hold up well in the refrigerator since the cucumbers release excess water. To remove excess water from cucumbers, toss sliced cucumbers with salt; place in strainer; set aside for about 20 minutes; press out excess liquid; rinse off salt; drain; blot off excess liquid before adding to dressing.
Also use young farm fresh dandelion greens since they become bitter as they age.
To Serve: In small bowl, combine olive oil, lemon juice, vinegar, lemon zest, and chili flakes. Season with salt and black pepper.
Spoon smashed cucumbers and zucchini mixture over center of salad. Serve immediately.
Serves: about 4 to 6
pdf for Copy of Recipe – Wild Dandelion Veggie Smashed Salad
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