Heart Happy Salad

SERVES 6-8

Salad:

Head of lettuce or spinach

Vegetable, chopped (red pepper/cucumber/shredded carrot)

Pumpkin seed topping (below)

Dressing (below)

Chop and wash lettuce and your vegetable of choice. Add pumpkin seeds when cooled and dressing.

Make it a meal by adding in a protein. Grill or cook chicken, add a tin of tuna or salmon, or add in leftover beef

Dressing:

3 Tbsp red wine vinegar (fermented is best)

¼ cup virgin olive oil or avocado oil

¼ cup flax oil

¼ tsp salt

2 tsp oregano

2 tsp Dijon mustard

Cayenne pepper to taste

Instructions:

Mix well in a small mason jar. Keep in the fridge.

Toasted Pumpkin Seed Topping:

¼ cup raw pumpkin seeds

¼ tsp flax oil

Herbamare to taste

Instruction:

Place pumpkin seeds in a dry frying pan. Heat on medium until pumpkin seeds start to pop a few times. Stir occasionally.

When done, pour into a bowl, mix in flax oil and Herbamare. Let cool.