It’s June and though the weather may be fitful the summer produce is none-the-less arriving in grocery stores.
So this week, we made salads using fruits and vegetables available in the summer. And with so many great options, it was hard to pick just two.
The first one is a pico de gallo of jicama, mango, oranges, and cucumbers. Jicama is a root with a very mild flavor, but it has a lot of fiber and water, making it a weight loss-friendly food. It also adds crunchiness to the salad.
The mango brings sweetness, folate, and vitamin B6, the orange brings vitamin C, and the cucumbers are a natural diuretic. All of these fruits and vegetables are anti-inflammatory and have a cooling effect on the body which is great in the summer time when it’s hot outside.
They are all great sources of polyphenols which decrease risk of many types of cancer. Try this salad with a touch of chile and salt sprinkled on top.
The second salad is spinach, peaches, and avocado. Spinach is a dark, leafy green that provides iron, magnesium, and folate. Peaches can be served raw or grilled and provide vitamin C necessary for optimal absorption of iron in the spinach. Avocados provide a source of healthy fat.
The salad is topped off with some red onion slices, a great source of antioxidants, and toasted almond slivers, which lower cholesterol, keep blood sugar under control, and lower risk of developing cancer.
These are just some of the health benefits of these foods, whether eaten together or separately.
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