This nutrient-packed, lettuce-less salad is a great way to impress mom or someone special, or simply to honor that Spring has sprung!

• 1 bunch fresh dandelion greens
• 1 young head of purple flowering kale, with smaller leaves
• 1 bunch each of fresh herbs: cilantro, Italian parsley, chives, mint, dill, thyme
• 2 green onions
• 1 ripe avocado
• fresh pomegranate seeds
• organic edible flowers

Calm, meditative state of mind required for making this salad! Using your handy-dandy, no-healthfoodie-kitchen-should-be-without-it culinary shears (i.e. a sharp, clean pair of scissors devoted exclusively to the kitchen), trim off the stem bottoms of the greens/herbs and toss them in your compost bin. Pluck the whole purple kale leaves from the large inner stalk and set aside.

Fill an extra large mixing bowl or pot with water and gently swish each bunch of greens and herbs individually to loosen any dirt or debris. Pour dirty water into a thirsty garden and repeat process again (this is where the Zen-like mind comes in handy). Prop greens up in a colander to drain off excess moisture while you make the dressing.

Transfer greens (except for the chives, mint, dill and thyme) to a cutting board and chop away. Mince the chives conveniently with your culinary shears and set aside for garnishing last. Mint, dill and thyme are best plucked whole from their stems. The stems are still edible, mind you, but whole leaves have greater aesthetic appeal. Thinly slice the green onions and avocado, and set aside for last.

Toss greens in a large bowl. Either serve family-style in a large bowl or plate each salad individually. Artfully place your avocado slices around edges or on top. Garnish with a sprinkling of green onions, chives, pomegranate seeds, and edible flowers. Serve dressing on the side.

Sans dressing, this salad keeps well for 3 or 4 days in the fridge. It’s great to make a massive quantity ahead of time and conveniently feed yourself one mean, ready-made, green wonder for a few days.

For the dressing:

• ½ cup plus 2 tbsp. plain, unsweetened organic soymilk
• 2 tbsp. high-quality, aged balsamic vinegar (the thicker, more syrupy texture, the better)
• 2 tsp. Dijon mustard
• 1 tbsp. orange flower water
• 1 tsp. curry powder
• 1 tsp. raw agave syrup
• 1 tbsp. fresh lemon juice
• extra virgin olive oil, to taste (optional, if you prefer a low fat, oil-free dressing)

Whisk together all ingredients until well combined. Makes about ¾ cup of dressing.