Just three ingredients, and one of them grows in the lawn. Green apple gives this smoothie its crisp acidity, while young dandelion leaves add a gentle bitterness that works like a salad dressing.
1
green apple cored
3 leaves
dandelion leaves young leaves
5 oz
water
Garnish: Green apple slice · Ice: Served up, no ice
Light and crisp, with green apple acidity and a clean, slightly bitter herbal finish.
Dandelion leaves are one of the best-known wild greens and have long been eaten in spring salads. They contain vitamins A and K and taste pleasantly bitter, a little like rocket or chicory. Young, small leaves are the mildest.
If you pick them yourself, choose places away from roads, dog walks and sprayed lawns, and wash them well. Otherwise, many markets and organic shops sell them in spring. Paired with a sour green apple, they make a light, refreshing smoothie for people who like their drinks not too sweet.
Yes, if you are sure of the plant and pick away from roads, dog areas and treated lawns. Wash the leaves well.
Older, larger dandelion leaves are more bitter. Use young leaves, fewer of them, or add a sweet fruit.
Yes, it contains only apple, dandelion and water.
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