Greens of the Wilderness Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant wild green salad is a celebration of seasonal, foraged flavours. By combining nutrient-dense leaves such as peppery purslane and slightly bitter dandelion, you create a complex base that far surpasses standard shop-bought lettuce. The earthy notes of the wilderness are perfectly balanced by a sprightly lemon vinaigrette, which adds a bright, citrusy lift to every bite.
As a versatile vegan starter or a light side dish, this recipe is ideal for those looking to incorporate more unusual leafy greens into their diet. It is an effortless way to bring a touch of elegance to your table, especially when finished with a scattering of colourful edible flowers. Serve it alongside grilled proteins or crusty sourdough for a refreshing, plant-based lunch.
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Ingredients for Greens of the Wilderness Salad
8 cups mixed wild greens, such as purslane, dandelion (best used sparingly,
Sprightly Lemon Vinaigrette
Kosher salt, to taste
Freshly milled black pepper, to taste
Edible flowers, for garnish, optional
How to make Greens of the Wilderness Salad
Tear the greens into bite-size pieces and drop them into a large salad bowl. Pour enough dressing over the salad to lightly coat the greens. Taste and adjust seasonings, if necessary. Garnish with edible flowers, if one strives for fanciness.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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