Five Shades of Red Salad

Green; serene and peaceful.

Red; seductive and sensual.

January was green – a cleansing month – green smoothies, kale salads and collard wraps.

February is red – a love and lusty month – pomegranate seeds, beets and radish.

Impress your amour du jour (even if that’s you) with a salad made of red, pink and purple. Toss pomegranate seeds, beets, radish, red cabbage and red onion into a bowl. You’ll load up on phytonutrients – anthocyanin, quercetin, betalains and ellagic acid – which are only present in red/purple plant foods. All of these help keep your brain sharp and skin firm.

Add some avocado and parsley for color, texture and free radical fighting properties. The Vitamin E in the avocado, and┬áluteolin in the parsley, help increase the antioxidant capacity of the red plant foods. It’s a pretty and synergistic pairing.

Just like a good relationship.

Photo Credit: Dana James


  • 1/2 cup of red cabbage, sliced
  • 2 cooked beets, sliced
  • 1 tbl red onion, diced
  • 1 radish, sliced
  • 1/4 cup pomegranate seeds
  • 1/4 avocado, diced
  • 1 tbl Italian parsley, torn
  • juice from Meyer lemon
  • sea salt


Add all ingredients to a bowl except the lemon and sea salt.  Toss.

Drizzle on lemon juice and dust with sea salt.

Serve with white fish.