Dandelion leaves bring a pleasant bitterness that sweet pineapple and ripe pear catch neatly. Baby spinach adds colour without much flavour of its own.
150 g
pineapple peeled and diced
½
pear ripe
3 leaves
dandelion leaves young leaves
15 g
baby spinach
5 oz
water cold
Garnish: No garnish · Ice: Served up, no ice
Fresh and fruity, with a light, pleasant bitterness in the finish and a juicy pineapple character.
Young dandelion leaves have been eaten as a salad green in many European kitchens for a long time; their slightly bitter taste is similar to rocket or endive. In a smoothie they need a sweet, juicy partner, and pineapple is ideal because its acidity and sugar mask the bitterness. Pear adds softness, and spinach makes the colour a deeper green. Pick leaves only away from roads and sprayed fields, or buy them at the market.
At farmers markets in spring or from unsprayed meadows away from roads and dog walking paths.
Only slightly; the pineapple covers most of the bitterness.
Yes, all ingredients are plant based.
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