Try my favourite skin boosting antioxidant salad.
While there are lots of nutrients that are important for your skin, two of my favourites for keeping my skin smooth and healthy are Vitamin E and Zinc.
Vitamin E is a potent antioxidant to reduce free radical damage and minimise scarring
Zinc is anti-inflammatory and promotes healing and new cell production
This salad delivers both of these nutrients as well as plenty of fibre and protein (not to mention texture and flavour). It comes together in just a few minutes, and is packed with skin-loving superfoods.
All fruits and vegetables, especially dark leafies like spinach, contain powerful antioxidants to combat damage caused by free radicals, the enemy of radiant skin.
High-quality fats like olive oil, avocado, wild salmon, and Brazil nuts are anti-inflammatory and keep skin cell walls supple. Salmon also contains a compound which helps strengthen cell membranes and prevent premature ageing, and the selenium in Brazil nuts can boost collagen production and preserve elastin.
A skin superfood is a nutritional powerhouse that contains a high amount of antioxidants, vitamins, minerals, and phytonutrients.
There are a lot of superfoods, and they all have different benefits so it’s important to have variety in what we eat. My solution? I decided to take my favourite "superfoods" and put them all into a salad—for an incredibly delicious result. I think you’ll not only enjoy this salad, but you’ll feel energised and healthier after eating it.
Skin Food Salad
1 medium-sized garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper
½ teaspoon Dijon mustard
2 teaspoons pure maple syrup or raw honey (not vegan)
2 tablespoons raw cider vinegar
6 tablespoons unrefined, cold-pressed extra-virgin olive oil
8 cups baby spinach leaves (about 200 g)
1½ cups cooked quinoa
2 cups finely chopped red cabbage
1 cup blueberries or pomegranate seeds (whichever is in season)
¼ cup chopped Brazil nuts
1 cup broccoli sprouts or sprouts of choice (about 60g)
210g can salmon in spring water or 1/2 cup cooked chickpeas for vegan/vegetarian
1 large avocado, peeled, pitted, and cubed
Prepare the dressing: Whisk together the dressing ingredients in a medium-sized bowl or shake in a jar with a screw-top lid.
Combine all the remaining ingredients in a large bowl and toss to coat with the dressing just before serving.
Serves 4 to 6