Checkout this awesome powerhouse of a salad… Purple Power Salad!
This particular pigment signifies the presence of anthocyanins, a type of antioxidant that combats inflammation, and contributes to heart and brain health.
For more purple pigment power load up on beets, eggplant, blueberries, blackberries, black cherries, black raspberries, Açaí, black currants, plums, elderberries, bilberries, raisins, and pomegranates.
Purple Power Salad Recipe…
Serves a crowd!
Ingredients:
3 Tbsp. cold-pressed olive oil
3 Tbsp. lemon juice + zest
1 Tbsp. liquid sweetener (raw honey or maple syrup)
1 clove garlic, minced
1 tsp. ground cinnamon
2 tsp. ground cumin
pinch cayenne, if desired
1 ½ tsp. sea salt (to taste)
1 red cabbage (about 2lbs)
1 bunch purple carrots, about 1lb (regular orange carrots are fine)
1 cup chopped parsley
1 cup mint, leaves only
1 cup dried black mission figs, chopped
1 cup pumpkin seeds
Directions:
1. Whisk all dressing ingredients together and set aside (first 8 ingredients).
2. Using a mandolin or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl. Add in the figs.
3. In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside.
4. Pour dressing over the salad and toss well to coat. Add pumpkin seeds and fold to combine. Season to taste (the salad may need more salt at this point).
5. Let stand at room temperature for about 30 minutes, toss before serving and enjoy.
Recipe Inspiration Source:
http://www.mynewroots.org/
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