By Amanda Perrin
Prep Time 5 minutes

Here is a very simple dish that you can whip up in a matter of minutes. Never thought of using dandelion greens before? Neither have most! This is a great side to wild-caught salmon with a pistachio crust to bump up the fiber!

PREPARATION
1 Bunch of Dandelion Greens (remove stalk at bottom)
2 Cloves Garlic chopped
1 Tbsp Avocado Oil 
Pinch of sea salt flakes 
Squeeze of lemon

INSTRUCTIONS:
Place oil in medium sauté pan. Heat up over medium heat. Place garlic in oil once it is fragrant (about 1 minute) add in the dandelion greens until wilted. Top with sea salt and lemon!

Amanda Kozimor-Perrin is a Registered Dietitian and has her Masters of Science in nutrition. She is currently located in Los Angeles, CA, meets with clients individually, and co-hosts the podcasts “Quarter Life Crisis” and “Yep. I Did That.” Her focus is how food can transform our health, while remembering we are all made up differently – so how we eat should reflect that. She believes in living an 80/20 lifestyle, eating the rainbow, and sometimes you just need that cookie. Connect with Amanda through her website or on instagram: @purelyperrin

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