Instrucciones

• 1 - Prepare Greens:
  Wash wild dandelion greens, purslane leaves, coriander, and mint under cold water. Drain well and pat dry using a kitchen towel or spin them dry.
• 2 - Chop Herbs and Veggies:
  Coarsely chop the coriander and mint if leaves are mature. Halve the cherry tomatoes and set aside.
• 3 - Mix Salad Base:
  In a large salad bowl, combine dandelion greens, purslane, coriander, mint, and cherry tomatoes gently to avoid bruising.
• 4 - Prepare Dressing:
  Whisk together fresh lime juice, extra virgin olive oil, honey (if using), sea salt, and freshly cracked black pepper until emulsified.
• 5 - Dress and Toss:
  Pour the dressing over the salad greens and toss lightly ensuring all leaves are coated evenly.
• 6 - Add Crunch and Serve:
  Sprinkle roasted sunflower seeds on top for texture if desired. Serve immediately for freshness.