Dandelion leaves bring something most smoothies lack: a clean, pleasant bitterness. Sweet pear and tangy kiwi balance it, so the glass tastes fresh and grown-up rather than harsh.
1
pear
1
kiwi
15 g
baby spinach
2 leaves
dandelion leaves young leaves
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Pear, Kiwi and Dandelion Smoothie
Fresh and green, with sweet pear, tangy kiwi and a clean, pleasantly bitter dandelion finish.
Young dandelion leaves are used in salads in many European kitchens, and they have a noticeably bitter, slightly peppery taste. Only a couple of leaves are needed here. A ripe pear adds sweetness and body, kiwi a fresh acidity and plenty of vitamin C, and baby spinach extra green without extra bitterness.
The result is for people who enjoy bitter flavours such as rocket or endive. Pick leaves only where no pesticides or dogs are around, or buy them at a market. It suits a fresh spring breakfast.
At farmers markets in spring, in some organic shops, or picked from clean, untreated meadows away from roads.
Yes, all ingredients are plant based.
Only slightly with two young leaves. Pear and kiwi keep it balanced.
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