Rainbow coloured leaves and vegetables are naturally rich in ‘anthocyanins’ due to their colourful pigmentation. Being anthocyan…
Rainbow coloured leaves and vegetables are naturally rich in ‘anthocyanins’ due to their colourful pigmentation. Being anthocyanin-rich means being strongly anti-inflammatory and antioxidant, something we all need help with. Even if you have no health issues, just keeping up with the effects of today’s pollution is reason enough to seek out colourful salad ingredients.
Here’s one idea to try:
Swiss chard (the red and green stalked version)
Cherry tomatoes
Red onions
Black olives
Radishes
The plants below are for garnishing or throwing in liberally, depending on your palette. Of course, you need to be lucky enough to have them growing in a garden or allotment:
Purple flowers of thyme
Orange marigold flower petals (pot marigold, NOT the toxic African marigold)
Lavender flowers
Chop the main ingredients up as small or large as you prefer, throw into a French dressing of olive oil, apple cider vinegar, sea salt and black pepper. Add the flower petals as you desire.
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