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Asparagus Springtime Salad

The ultimate springtime salad! Packed with nutrients and so refreshing, this is one to keep around. If you want to make it more filling, feel free to add chicken, an egg, or a grain. I love this asparagus springtime salad so much as a foundational dish that I find myself looking for ways to incorporate it into my day.

Ingredients for your follicular phase: asparagus, green peas, parsley, lemon, apple cider vinegar. During the follicular phase, your metabolism naturally slows down, so you want to eat foods that aid liver detoxification to ensure estrogen buildup doesn't occur in the gut

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Asparagus is rich in antioxidants, and high in fiber, helping your body calm inflammation and operate at its best. It is also high in B9 which is key for a healthy cycle, raising progesterone levels and promoting regular ovulation. And by keeping your gut healthy, your body will be able to maintain balanced hormone levels and keep you internally clean.

Green peas are high in protein and fiber, making them great follicular phase foods. The protein allows your body to sustain higher levels of activity to match increased energy levels as estrogen rises, and the fiber helps your body maintain balanced estrogen levels by flushing out excess estrogen. 

Parsley contains high levels of vitamin K which is great for bone health and is also rich in vitamin C and antioxidants which alleviate inflammation in the body.

Lemon, and citrus more generally, are high in vitamin C and antioxidants which reduce inflammation in the body. But most importantly, they are effective at liver detoxification, and vitamin C helps with iron absorption. 

Vinegar is another follicular phase food and is especially great for women with PCOS. Vinegar balances insulin production which can reduce androgen production.


Asparagus Springtime Salad

Serves: 2 Active Time: 10 minutes Total Time: 10 min



  • 8 stalks asparagus, chopped

  • 1 clove garlic, minced

  • ⅓ cup frozen peas

  • ⅓ cup cucumber, diced

  • ¼ cup parsley, chopped


  • ½ tsp sesame oil

  • 1 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • ½ tsp lemon juice


  1. Cut off the bottom part of the stem of the asparagus. Then chop into small pieces and add to an oiled pan over medium-high heat. Sauté for 3 minutes.

  2. Add minced garlic and the frozen peas and cook for another 2 minutes.

  3. Assemble your bowl by adding the dressing over the cooked asparagus and peas, mixed in with the cucumber and parsley


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