Kale, Beet and Pomegranate Salad

GFCF/SCD/GAPS/Paleo/FG

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1 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

CTH-Recipe-circleScrub 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.

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Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 17 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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