|500 g||dandelion greens|
|250 g||bread (stale)|
|7 tbsp||olive oil|
|250 g||cherry tomatoes|
|1 tbsp||white wine vinegar|
|1 tbsp||balsamic glaze|
|1 tbsp||lime juice|
|2 tsp||Dijon mustard|
|6 tbsp||Parmesan cheese (grated)|
Preheat oven to 160°C/320°F. To make the croutons, cut bread into small cubes and transfer to a parchment-lined baking sheet. Toss with olive oil and bake for approx. 15 – 20 min.
Peel and finely grate garlic and set aside. Peel and slice onion into rings. Wash and dry dandelion greens, then slice roughly. Halve avocado, remove the pit, scoop out the flesh, and then dice. Halve cherry tomatoes. Add tomatoes, dandelion greens, avocado, and onion to a large salad bowl.
For the salad dressing, mix the grated garlic with olive oil, white wine vinegar, balsamic glaze, honey, lime juice, Dijon mustard, and water. Season with salt and pepper. Add dressing and grated Parmesan to the salad and toss well. Just before serving, add croutons, mix well with your hands, and garnish with walnuts. Enjoy!