This salad is perfect for the ovulatory phase of the cycle or anytime during menopause for detoxing estrogen and providing the body with antioxidants. Pack it up as a light but nourishing lunch with a serving of healing bone broth soup!
- 1-2 eggs, soft-boiled and allowed to completely cool
- 1 Tbs. Avocado Oil
- Juice from ½ Lemon
- ¼ tsp. Sea Salt
- 2 cups of fresh Chard, stems removed and chopped
- 1 cup Pea or Sunflower Sprouts (micro greens are also a good choice)
- ½ fresh Mango, peeled and julienned
- 1 Tbs. Hemp Seeds
Begin by soft-boiling your eggs. Bring a small saucepan (with lid) containing eggs to boil, remove lid, and boil for 3 minutes. Remove from heat and allow to cool in the fridge.
Whisk avocado oil, lemon juice and sea salt in a small container and store sealed until ready to serve.
Toss chopped chard, pea or sunflower sprouts and mango in a mixing bowl.
Transfer salad to a portable container.
When ready to serve, toss with vinaigrette and add peeled, soft-boiled eggs and hemp seeds.
ABOUT THE AUTHOR
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.