I'm a Registered Dietitian and developed this recipe for Cancer Wellness Magazine and got a lot of positive feedback!
Every ingredient in this recipe is "cancer-fighting" it their own way, whether it be the nutrient and fiber-rich carbs or healthy fats. This salad features a variety of complex carbohydrates with strong color pigments, like pomegranate, greens, and garlic. The pigments in these ingredients act as powerful antioxidants to neutralize cancer-causing free radicals, and they taste pretty good, too. —Maria Tripodis
radish, thinly sliced
white onion, thinly sliced
golden beets, raw
shelled hemp seeds
whole avocado, cut in half, with skin and pit removed
1 1/2 lemons
basil leaves, roughly chopped
water (plus more for thinning)
Salt to taste
cayenne pepper (optional)
In This Recipe
Fill a saucepan with water, put whole beets into the water, making sure they are completely submerged. Heat on high heat and come to a boil.
Boil for 2 minutes and reduce heat to low. Let the beets cook in water for approximately 1 hour, or until a fork can easily pass through the beets. Once cooked, dump the water in the sink and let the beets cool in the refrigerator for at least 30 minutes. When the beets are cooled, use a paper towel to rub off the beet skin, or a knife to peel the skin. Once the skin is removed, cut in half and chop into ½ inch slices.
Toss all of the salad ingredients together.
Add all of the dressing ingredients to a food processor and blend until smooth. It will be thick once blended, so alternate between 2 parts water and 1 part olive oil until it’s at a pourable consistency.
Pour the dressing over the salad and toss before serving. Serve immediately.