Dandelion leaves bring a clear bitterness that you rarely find in smoothies. A ripe, juicy pear balances it well, so the result is fruity with a wild, herbal edge.
1
pear ripe, cored
½
green apple cored
3 leaves
dandelion leaves
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Juicy and sweet with a fresh apple note and a pleasantly bitter, herbal finish.
Young dandelion leaves are a traditional spring green in many European kitchens and are often eaten in salads. They have a distinctly bitter taste and contain vitamin A and vitamin K. Sweet, ripe pear and a little green apple provide the fruit that balances the bitterness.
Use only a few leaves at first, especially if you are new to dandelion. Buy them at a market or pick them only where you are sure no pesticides or dogs are around.
Yes, young dandelion leaves are commonly eaten raw in salads.
Yes, it contains only fruit, leaves and water.
At farmers markets, some organic shops or from clean, unsprayed meadows in spring.
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