Beet Salad with Kale and Dill Dressing (Phase 1)

Beet Salad with Kale and Dill Dressing  

Seed Blend: Pumpkin and Flax

Follicular phase foods include high protein for giving muscle building blocks and high-fat foods along with good sources of folate, vitamin B12 and vitamin E to nourish the follicle. 

INGREDIENTS:

FOR THE DRESSING: 

• 1/4 cup extra virgin olive oil
• 2 TBSP fresh lemon juice
• 1 TBSP chopped fresh dill
• 1 tsp himalayan pink salt 

FOR THE SALAD:

• 4 cups matchstick or grated raw beets
• 1/2 cup chopped cashews
• 2 leaves of kale rinsed, massaged, and chopped fine
• 1/4 cup chopped fresh parsley

INSTRUCTIONS:

1. In a medium dutch oven on medium high heat dry roast the spices until fragrant. 
2. Whisk dressing ingredients in a dish.
3. Layer kale, beets, nuts, and parsley in a dish.
4. Toss to combine until dressing evenly coats the salad
5. Refrigerate before serving.
6. Garnish with 2 TBSP Pumpkin/Flax blend.