Thursday, July 7, 2016

3 Colorful Summer Salad Great for Anti-Aging




 

This is the time of the year I like to try to challenge myself and find some great recipes that are tasty and healthy too.  This year my focus has been finding salad recipes with interesting ingredients
that are colorful and tasty. 

I also love the ingredients that are high in minerals, Vitamin C and iron, all which are needed when it comes to anti-aging. 

I try to eat at least one big salad a day.  Sometime I will add chia seed for proteing to these salads, or a bit of 





Watermelon Salsa
Ingredients
  • 3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
  • 2 jalapeno peppers, seeded and minced (see Ingredient note)
  • 1/3 cup chopped cilantro, (about 1/2 bunch)
  • 1/4 teaspoon of salt
  • 1/4 cup lime juice 
  • 1/4 cup minced red onion, (about 1/2 small 
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
 1. Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Pre-cut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

2. Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

3. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.




Raw Kale, Cabbage and Carrot Salad

Ingredients
For the Dressing:
  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
  • 1 Tablespoons real maple syrup (preferably grade B)
  • 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
  • 1 clove of garlic, finely minced
For the Salad:
  • 1 small bunch lacinato kale (also known as Tuscan kale)
  • 1 small head (or half of a larger head) of Napa cabbage, shredded
  • 1 baby bok choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seeds (or toasted sesame seeds)
  • Freshly ground pepper to taste
Instructions
Make the Dressing:
  1. In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
Make the Salad:
  1. Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
  2. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
  3. Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
  4. Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve



Tomato Watermelon Salad
 Ingredients
This salad is simple to make and highlights the best of summer: tomatoes and watermelon. For the 4th of July, I would consider adding blueberries as your toppings would be red, white and blue!
  • 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
  • 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
  • 1 teaspoon (or more) fleur de sel or coarse kosher salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint
  • 6 cups fresh arugula leaves or small watercress sprigs
  • 1 cup crumbled feta cheese (about 5 ounces)
  • 1/2 cup sliced almonds, lightly toasted
  • Blueberries–you decide how many!
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve. Serves 4 – 6 large salads. Plenty for 10 side salads
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1 comment:

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