Antioxidant Boost Salad


For the Salad:
½ cup shredded carrots
½ cup shredded raw beet
¼ cup of each shredded green and purple cabbage
2 packed cups of baby spinach
8 Walnuts
¼ cup Red or purple grapes
¼ cup Pumpkin and/ or sunflower seeds

For the Dressing:
1 tbsp extra virgin olive oil
½ tsp apple cider vinegar
½ tsp mustard powder or organic Dijon mustard
Pinch of cumin
sea salt and black pepper to taste


1. Mix all salad ingredients except the spinach
2. Mix the dressing in a separate jar. Add it to the salad and mix
3. Refrigerate for 30 minutes
4. For serving, arrange the spinach in your serving dish and put the salad mix on top

antioxidant salad

Recipe By Amira Ayad, Phd