Thai-Inspired Iron-Boosting Herb Salad

Active time: 10min Total time: 15 hour Servings: 4 Recipe from: The Intolerance Friendly Kitchen

Why?

• Exceptionally high in bioavailable protein
  Supports muscle maintenance, repair, and metabolic health — critical during peri- and post-menopause.

  Iron & B12 powerhouse
  Chicken livers are one of the richest natural sources of iron, vitamin B12, and folate, helping combat fatigue, brain fog, and low energy.

  Supports brain & nervous system health
  B vitamins (especially B12 and choline) support memory, focus, and nervous system resilience.

  Hormone & liver support
  Nutrients in liver support detoxification pathways that help the body process hormones more efficiently.

  Cortisol calming
  Healthy fats, mineral-rich foods, and blood-sugar

Ingredients:

• Sauce:

• 1/2 cup lime juice

• 2 tablespoons fish sauce

• 1/2 teaspoon toasted sesame oil

• 2 tablespoons honey

• 1 clove garlic

• 1 teaspoon chile pepper, flakes

• Livers

• 600gm chicken livers

• 3 tablespoons coconut oil, or duck fat

• Salad

• 1/2 bunch fresh mint leaves, torn

• 1 bunch Vietnamese fresh mint leaves, torn

• 1 bunch coriander, torn

• 1 bunch Thai basil, torn

• 3 red chillies, seeded and sliced

• 3 green onions, (green part only) thinly sliced

• 2 kaffir lime leaves, finely julienned

• 1 teaspoon white seasame, seeds

• 3 small heirloom tomatoes, finely sliced

• 1 whole cucumber, thinly sliced lengthwise into long

• 1/2 handful sunflower seeds, to serve

  How to prepare

1. To make dressing: Whisk all ingredients into a bowl and set aside

2. To prepare livers: season with salt and pepper - set aside.

3. Add coconut oil to large frying pan or wok over medium heat. Allow to heat for 30 secs.

4. Place livers in the pan in a single layer.

5. Cook until browned on one side (2 mins) then turn and cook until browned on the other side (1-2mins)

6. Transfer to plate and let rest for 3 minutes.

7. To make herb salad: In a large bowl combine everything together. Add livers and carefully toss.

8. Place on plate. Drizzle with dressing, sprinkle with sunflower seeds.

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