I believe that those who say they don‘t like salads, just haven‘t had a good salad. Through the years I’ve mastered the art of making delicious salads, while still keeping them healthy. This cancer-fighting salad contains ingredients that have been researched against cancer and are packed with nutrients and vitamins. No one food is powerful enough to prevent cancer, but a balanced diet can go a long way. Food has a big impact on our health, and our diets are even more important when our bodies are fighting diseases. Simple changes such as eating more vegetables can make a big difference, and that’s why this recipe is perfect. It contains foods that are beneficial for your health and reduces your risk of cancer.

Tomatoes are a wonderful source of Vitamins A and C, while also containing the antioxidant lycopene. Lycopene has anti-cancer properties and has been connected to a reduced risk of prostate cancer. It has also been linked to improved heart health, so adding tomatoes to your daily diet could help you enjoy these benefits.

Cucumbers contain high levels of a nutrient called cucurbitacin, which has been linked to stopping cancer cells from reproducing. They also contain healthy compounds called lignans which reduce the risk of many types of cancer. Additionally, cucumbers have anti-inflammatory properties. Cucumbers have a high water content and their flesh is high in vitamins A and C.

Onions contain a flavonoid called quercetin which can block the growth of cancer cells, while also supporting cell death. They have powerful anti-inflammatory properties as well, which can help protect against blood clots and lower the risk of heart disease.

I love Parsley and there is a lot of Parsley in this salad which is a great way to eat it often. Parsley is a medicinal herb high in vitamins and minerals, especially iron and Vitamin C. It actually contains three times the amount of Vitamin C that oranges contain. It’s diuretic and anti-inflammatory and can improve flatulence, stomach cramps and arthritis. Parsley is also a woman’s herb used for period pain and to stimulate bleeding. It contains one of the highest concentrations per 100 grams of a flavonoid called myricetin, which has been shown to prevent skin cancer. Also, Parsley contains volatile oils but research on these oils has shown that they can hinder the formation of tumors.

Bell peppers are a great source of fiber and potassium. They are very rich in antioxidants – one serving can provide you with your daily requirement of Vitamins A and C. Red bell peppers have been allowed to ripen for longer than yellow and green peppers, which is why they pack the most nutrition. For example, red peppers contain 11 times more betacarotene than green bell peppers.

The antioxidants in coriander can slow the growth of cancer cells and lower inflammation. Coriander is rich in Vitamin A, iron and magnesium and has antiseptic properties. It’s also rich in Vitamin K which can help lower your risk of heart disease.

Whole grains can help keep your blood sugar stable and can help you stay full for longer. Quinoa is technically a seed but is classified as a whole grain. It contains compounds that can reduce the risk of heart disease and cancer. Furthermore, it’s rich in vitamins, unsaturated fats and protein. Quinoa is anti-inflammatory, which makes it beneficial in the treatment of various diseases

Lemons are a wonderful source of vitamin C and can even prevent kidney stones. Also, they can improve your absorption of iron and therefore protect you from anemia. Some studies have shown that those who eat the most citrus fruit have a lower risk of cancer, but more research is needed. The soluble fiber in lemons can improve gut health and reduce blood sugar levels, but you should eat the pulp to get the full benefits from them.

Extra virgin olive oil is known for its benefits for heart health, but it can also help against cancer. It contains oleocanthal, a compound that is antioxidative, anti-inflammatory and anti-cancer. Research has shown that oleocanthal can inhibit cancer growth and induce cell death. It is found exclusively in extra virgin olive oil so incorporating it into your diet could be very beneficial.

• 1 cup quinoa
• 2 cups water
• 240 g cherry tomatoes
• 1/2 cucumber
• 1/2 red bell pepper (sweet)
• 1/4 onion
• 1 bunch of flat Italian parsley (about 30 g)
• 1/2 bunch of coriander (about 15 g)
• juice from half a lemon (organic)
• 1 tsp lemon zest (organic)
• 4-5 tbsp extra virgin olive oil
• 1 jar black olives (optional)
• salt and freshly ground black pepper

1. Put the quinoa and water in a saucepan with a lid and simmer on low heat for about 18 minutes. Transfer to a plate to cool down.
2. Chop finely all the vegetables and put them into a salad bowl with half of the quinoa. Add lemon, olive oil, salt and pepper and mix well. Top the salad with olives.

Note that I use only half of the boiled quinoa in this recipe. The reason for that is I find if I try to boil only half that amount it does not come out well. Instead I keep the other half of the quinoa in the fridge and use it the next day to make this salad again! Then it takes only about 5 minutes to make.