This cancer-fighting Salad is a staple my whole food plant-based lifestyle. It's nutrient-dense, delicious and it's low in calories. This salad was featured on my Live Stream on Facebook and YouTube: Cooking with Chef Frank.
According to Healthline, Kale is the king of all green leafy vegetables as it loaded with antioxidants, minerals, and vitamins, as it has the most nutrients.
These vegetables are very good for your eyes due to the high amount of lutein and beta-carotene.
Just one cup of raw kale has more than 600% of the Daily Value for vitamin K, 200% of Daily Value for vitamin A and almost 150% of the for vitamin C.
Red cabbage is part of the cruciferous vegetable family just like broccoli. It has one of the highest oxidant levels of any kind of vegetables. It is an excellent source of sulforaphane, which is not only good for your heart health, but it also has cancer-fighting properties, that is according to research.
Berries are another example of fruits that add a punch of antioxidants and vitamins that fight inflammation and may even improve your blood sugar. A word of caution, berries may reduce your blood sugar, but only when eaten within a whole food plant-based diet.
3 oz assorted lettuce Spinach, kale & Arugula,
1 oz berries,
2 tbsp hummus oil-free,
1 large leaf red cabbage, and some julienne
2 tbsp walnuts, chopped
1 carrot, cut in ribbon with a peeler
1/2 peach, cut in wedges
1 red reddish, sliced
1/4 red onion, sliced
1 tsp Dijon Mustard
1 tsp balsamic vinegar
1 fl oz water
Juice from 1/2 lemon
1 tsp maple syrup (if desired)
In a small bowl mix all ingredients except water. Now incorporate water slowly by whisking it into the mustard mixture.
In a bowl combine kale, arugula and spinach, and 1 tbsp. of dressing. Set aside.
Now spoon the hummus in the center of a plate and set the red cabbage leaf on top.
Fill the leaf with the lettuce and decorate with berries, peach, reddish, carrot, and onion as shown in the picture.