I wrote this week about the powerful health benefits of anthocyanin-rich red-purple-blue foods. So now that I have you all excited about adding them into your diet, I thought I should give you a delicious recipe to try.

The name of the game with this salad is to add in as many anthocyanin-rich plant foods as possible - and make it taste awesome!!! All ingredients marked with an asterisk (*) are a rich source of anythocyanins.

Ingredients

Salad

1/4 small red cabbage*, finely shredded
1 medium raw beetroot*, peeled and grated
1 red onion*, peeled and finely diced
1 cup cooked black rice*, rinsed and cooled
1 purple carrot*, grated (optional)
1 red apple*, grated or julienned
12 red seedless grapes*, quartered
1 punnet Raspberries* and/or blackberries* and/or blueberries* (save some for garnish)

Blueberry  Balsamic Vinaigrette

1 generous cup frozen blueberries* (or a mix of blueberries* and blackberries*)
Juice of one lemon
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 -2 teaspoons pomegranate* molasses (optional)
Salt and Pepper to taste

Method

Blueberry  Balsamic Vinaigrette

Place all ingredients in a blender and mix well to combine.
Taste and adjust seasonings if necessary.

Salad

Place all ingredients except garnishes in a large bowl
Toss to combine
Garnish with berries and serve with dressing drizzled over the top.

Enjoy!