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Polyphenol rich salad (1)

Polyphenol-Rich Strawberry, Parsley & Roasted Squash Salad

This salad is rich in polyphenols, including fisetin and apigenin.
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Course Lunch
Cuisine American

Equipment

Ingredients
  

  • 2 cups mixed greens
  • 1 cup organic strawberries conventional strawberries are loaded with pesticide residues not conducive to healing.
  • 1 cup cooked butternut or acorn squash, roasted
  • 1/2 cup fresh parsley chopped

Dressing

  • 1/2 cup fresh young thai coconut meat buy this frozen and thaw out
  • 3 tbsp lime juice or apple cider vinegar
  • 1 tsp organic mustard
  • 1 tbsp monk fruit or honey
  • Sea salt to taste

Instructions
 

  • Clean the produce in water and add 1 tbs peroxide. Let soak and then rinse with clean, cold water.
  • Dry the produce
  • Roast squash cubes at 400°F (200°C) for 20-25 minutes until tender and caramelized. Let cool.
  • In a large bowl, combine mixed greens, sliced strawberries, roasted squash, and chopped parsley.
    In a blender, add coconut meat, lime juice or acv, honey, Dijon mustard, salt, and until emulsified.
    Drizzle dressing over the salad and toss gently to combine. Serve immediately.
Keyword cancer support recipes, healing foods, polyphenol-rich foods
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