Kale, Beet and Pomegranate Salad

by

GFCF/SCD/GAPS/Paleo/FG
CTH-Recipe-circle1 bunch of kale 3 medium beets Seeds from one pomegranate 1/2 cup fresh cilantro leaves Juice from one lemon juice 1/4 cup olive oil ½ teaspoon sea salt
JulieCTHCara_200x400Scrub and cut beets in half or quarters. Boil beets for 40 minutes. Place in a medium bowl and cool down beets, then peel skin off (you can also pre-peel but it’s messier that way). Wash kale, and rip stems from leaves, discarding stems.  Cut or tear up kale leaves into salad-size pieces. Dressing: Pour the lemon juice into a bowl, whisk in the olive oil.  Add the salt and mix.  Let is for 5 minutes. Combine the kale, beets, pomegranate seeds, cilantro, and toss with dressing.

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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