Easy Antioxidant + Anti- Inflammatory Salad
Up until recently I wasn’t a big fan of salads.
Surprising, I know, considering most of the recipes I have posted so far are for salads.
I think it had something to do with eating them as a kid. Mum’s idea of salad was ALWAYS lettuce (cos of course), tomato, cucumber, carrot and cheese. The best part of the salad was the cheese. I’d find myself groaning each time I heard the word ‘salad’. LOL
Needless to say, I avoiding making them and eating them as much as I could. Kris, on the other hand, loves salad. Aren’t men meant to love veggies not salad?
When we moved into our house we never had a kitchen so all we had to cook on was a BBQ and each night for almost a month we had sausages and SALAD!! Bless him.
I quickly realised that I either embraced the salads or come up with something else to eat.
Hence my experiment with salads started and I’ve had my eyes open wide to a whole new world of what’s possible with salads.
I love this particular salad as it is so bright and colorful. I think part of the appeal with salads, and all food for that matter, is the visual appeal and colorfulness. And, not only is it colorful and visually appealing, it is bursting with antioxidants and anti-inflammatory benefits. How does it get any better than that?
Antioxidant + Anti-Inflammatory Salad
Ingredients
1 cup mixed salad leaves
1/2 punnet blueberries
6-8 strawberries (halved)
Handful of walnuts
Handful slivered almonds
1/4 cup cranberries
Method
Combine all ingredients in a bowl and gently toss.
Serve or store in fridge up to 2-3 hrs before serving
You see, it’s also one of the easiest salads to prepare as well:)
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