Wild Mushroom Salad

Ingredients

1 avocado
1apple
3 blanched and cooked beets sliced in quarters

Tip:
Bring water to boil Drop in beets and greens if you have- until greens are just tender remove Turn heat off and let beets cook this way for an hour-maybe more until beets are just cooked remove to refridgerator until cold. Let beet skin slip through your fingers under running water to peel them and make your salad.

1 head of fresh spinach leaves
½ lb. of goat cheese
½ package of dulse -seaweed
1 cup of parsley or cilantro
1 cup of raw pumpkin toasted and ground finely with black sesame seeds and sea salt
1tbsp. of coconut butter

Preparation

Stir fry parsley separately until cripsy
Stir fry mushrooms until soft in coconut butter
Stir fry dulse until crispy on top

On a bed of fresh spinach leaves place the beets, slices of avocado and the slivered apple
Toss the mushrooms on top
Sprinkle the gomashi on top
Serve with grated parmigianna and French loaf.

Dressing

1/4cup apple cider vinegar/or basalmic
1/2cup olive or other favourite oil-EFAs
1 tbsp. Dijon mustard
1 tsp. maple syrup

Enjoy!