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Health Boosting Salad with cancer fighting vegetables

Health Boosting Salad

Rebecca Forstadt Olkowski
Course Salad
Cuisine American

Ingredients
  

Salad

  • 3 cups of mixed dark greens (suggested greens are baby romaine spinach, kale, arugula, Bibb lettuce, radicchio, butter, or endive. You can also use bags of mixed lettuce greens available at grocery stores. Avoid iceberg lettuce as it’s low in nutrients.
  • Add a mixture of available chopped vegetables broccoli, cauliflower, snap peas, celery, carrots, mushrooms, cabbage, asparagus, radishes, red-orange-yellow-green bell pepper, and onion Choose at least 2 and don’t be afraid to add a rainbow of vegetables.
  • ½ avocado
  • A small sprinkle of choose 1-2 raw walnuts, hazelnuts, sunflower seeds, almonds, pumpkin seeds, chia seeds, or hemp seeds.
  • 1 small chopped Roma-type tomato
  • Optional – probiotic-rich sauerkraut pomegranate seeds, feta cheese, chicken breast or shrimp.

Dressing

  • 1-2 Tbsp Organic extra virgin olive oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp mustard
  • 1 clove chopped garlic
  • Sprinkle in to taste – sea salt pepper, herbs (basil, oregano, dill, paprika)
  • Sweeten with 1 tsp of honey

Instructions
 

  • Whisk the dressing, add to the salad and toss all ingredients in a large bowl.

Notes

If you have stomach issues choose vegetables that are more easily digestible such as green beans, carrots, beets, cooked pumpkin, cooked yellow squash, spinach, or kale. Also, avoid seeds.