Ingredients
1 bunch Dandelions
1 bunch Arugula
2 tablespoons Parmesan Cheese
2 tablespoons Pine Nuts, toasted
10 Black Olives, sliced
3 tablespoons Lemon Vinaigrette
1 Avocado, sliced
Preparation
Trim stems from dandelions. Combine dandelions and arugula in bowl.
Mix in black olives and avocado. Toss with lemon vinaigrette.
Top with pine nuts.
