- Use green leafy veggies as basis: Spinach or Romaine lettuce or combination.
- Build on colors: Broccoli, tomatoes, onions, mushrooms, or carrots. Fruits such as peach, orange or grapes are welcome mixers.
- Include protein: Chicken or fish (e.g. salmon). In addition, beans, eggs (hard-boiled then sliced or diced), nuts and seeds can be good choices for vegetarians.
- Mix with cancer-fighting ingredients: Avocado, olive oil, minced garlic, or even lemon. Red wine vinegar or freshly-ground pepper can also be used.
- Garnish with healthy herbs: Basil, chives, rosemary or your favorites, fresh or dried. They go with the above salad components easily. Don’t have herbs? Sprinkle a few pieces of green onions.
- Don’t forget raisins ─ a tasty trick! Alternatively, add grapes for natural sweetness, much healthier than synthetic sweeteners and sugar.
You might say, oh, I know this … I eat them… Surely, many people know it, but amazingly many more people load their salads with processed red meat, cheese, unhealthy fats/dressing, and much worse — salt. Knowledge without action is powerless.
Again, here are the key differences that make this salad cancer-protective and delicious.
- Cancer-fighting synergy from various foods
- Rich fiber diet ─ an aid to reduce risks of cancer and heart diseases
- Wise substitutions in ingredients
- Healthy cooking and preparation
Bonus ─ a lunch to dinner recipe: By adding whole wheat pasta into it, the colorful dish turns into your time-saving dinner with heart-healthy and cancer-protective benefits!
Photo credit: by http://www.freeimages.com/photo/salad-1317825 & CPD