- Vegan, Sweet, Packed with Protein and Anti-oxidants
- Takes less than 15 minutes to make!
- Simple, Easy, Fast
- Light, Refreshing, Colorful
Introducing… Succulent Tropical Fusion Antioxidant Power Green Salad
(1) c. 1 Bowl of Quinoa
(2) 5-10 Cherry Tomatoes ( I love the ones from Japan! They are deliciously sweet and tastes like tomatoes!)
(3) c. 1 stalk of Celery Heart (best to use organic)
(4) c. 1/2 -1 Red Mango
(5) 1 Avocado
(6) c. 1/2 – 1 Tablespoon of Extra Virgin Olive Oil
(8) Himalayan Salt
Preparation (Takes less than 10 minutes to make!):
It’s best if you have cooked quinoa that is leftover from the night before. Otherwise, you will have to add 20 minutes to this recipe to cook the quinoa.
Assuming you already have the cooked quinoa, this recipe will take less than 10 minutes to make.
First slice cherry tomatoes (2) into half. Slice (3) diagonally. Slice (4) in half past the seed and slice flesh without breaking the skin. Scoop out slices. Mix (1) – (5) together. Add (6) and (7) into salad and mix. Then, sprinkle (8).
Viola! Its ready to be served!
Tomatoes are also an excellent source of vitamin C, A and K. According to whfoods, tomatoes are a very good source of potassium, vitamin B6, folate, dietary fiber, manganese, magnesium, niacin, vitamin E, iron, vitamin B1, and phosphorus, protein and copper!
Tomatoes are rich in carotenoid, protecting cells and tissues from free radicals and oxidative damage which accelerates aging.
I love the cherry tomatoes from Japan below! They are delicioso!
Quinoa contains high protein content, and its lysine and isoleucine content allows the protein in quinoa to serve as a completeprotein source. This means that quinoa has the amino acids your body needs and can help you rebuild muscles especially after a strenuous workout.
Vitamin A and C have great antioxidant properties for beautiful skin. I love eating mangoes after a day in the sun kitesurfing because the vitamins A and C really help my skin recuperate.
I personally love the big red mangoes because they are very sweet and succulent.
Avocados are antioxidant powerhouses, and the monounsaturated fats that the fruit contain are extremely effective in combating free radical damage. According to a study by the American Society for Biochemistry and Molecular Biology, the oil found in avocados can enter the mitochondria and fight the free radicals.
Only peel the avocado when it is soft. You can feel it when you squeeze the fruit. If the fruit is hard, I would wait for a few days till it ripens. Avocadoes that are not ripe are very hard to cut and don’t taste well.
Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and furanocoumarins. Celery is an excellent source of vitamin K, good source of dietary fiber, potassium, folate, vitamin A and vitamin C, molybdenum and manganese, calcium, magnesium, vitamin B2 and vitamin B5.
How was your experience with this recipe?
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Hope this gives you lots of protein and antioxidant!
P.S. Try this recipe after an intense workout under the sun!