Dandelion Blast


When I was a child, I spent a lot of time with my Italian grandmother. She loved to cultivate and grow her own vegetables. In the spring, you could always find her in the yard gardening and weeding. Most of the weeds were thrown away, except for the dandelion greens. She told me these were an Italian delicacy called cicoria. She would take them in the house clean them up and use them in salads or sauté them for dinner. I thought it was so cool; I was the only kid on my block that ate weeds. Now that I’m an adult, I love weedy greens, especially dandelions. However, I don’t pick them out of my backyard anymore (I have too many dogs), but I do buy them at the farmer’s market.

Dandelion greens are one of the most popular choices to add to a NutriBlast. Not only are they rich in calcium, iron, and vitamin A, they are loaded with antioxidants and fiber, too. One cup has only 25 calories. Not to mention they are a wonderful addition to any weedy-style salad, as well. The flavor is slightly bitter, so I usually add them with my favorite fruits to my Blast.

dandelion blast

Dandelion Blast

  • 1 banana
  • 1 cup pineapple, fresh or frozen
  • ½ – 1 teaspoon of fresh ginger
  • ½ orange or 1 small clementine
  • 1 cup chopped dandelion greens
  • 2 – 3 ice cubes
  • water to line

Add all ingredients to the NutriBullet Tall Cup, extract and enjoy.

If you don’t have dandelion greens, you can substitute any other leafy green. I like to use baby kale if dandelion greens are not in season. You will never look at weeds the same!


Kim Pontius