If you frequently eat green salads, you’ll likely have higher blood levels of a host of powerful antioxidants (vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene,) especially if your salad includes some raw vegetables. Antioxidants are substances that help protect the body from damage caused by harmful molecules called free radicals.
People whose diets are rich in fruits and vegetables may have a lower risk of developing cancers.
Lettuce, coriander leaves, rocket leaves, cabbage
1 aubergine (optional)
3 hard boiled eggs (optional)
wine vinegarolive oil
– Chop finely the lettuce, coriander leaves, rocket leaves and cabbage, cut the tomatoes,
cucumbers, onions and aubergine and slice the eggs.
– Reserve some of the tomatoes, cucumbers, onions and egg slices and mix the rest in a bowl.
– Add salt, olive oil, vinegar and lemon juice according to taste and toss salad.
– Garnish with reserved items.
Categories: Chef's Choice