Summer Salad

1072073_10201449526788954_431632922_oServes 2 as a main dish or 4 as a side dish The colors and textures will seduce you even before you taste this salad’s sweet, cooling flavors. Because the flavor gets even better with time, it’s perfectly portable.
1/2 red onion, diced
1 Mexican gray squash or zucchini, diced
1 cucumber, peeled and diced
2 small tomatoes, diced (and seeded if you like)
1/4 cup sliced red cabbage
2 stalks celery, sliced Kernels from 2 ears corn (about 1 ½ cups) Pinch of sea salt Juice of 1 small lime (about 1 tablespoon)


Optional: 3 tomatillos, diced; 2 tablespoons chopped fresh cilantro; 1 cup rinsed cooked or canned red beans or 1 cup sautéed tempeh; 1 cup sliced Swiss chard leaves Mix all ingredients together in a large bowl and allow the salad to marinate for at least 30 minutes but preferably 2 hours. You can forgo this step and eat the salad right away, though the flavors won’t be melded quite as much.

Options: If you use the tomatillos, peel away the papery part and make sure to wash them before cutting; this removes their sticky outer film and makes them much easier to handle. You can also use frozen corn in this recipe, though it will lack the crispness and sweetness of fresh corn. Want to make this a meal in itself instead of an accompaniment? Add the beans or tempeh and you’ll have a delicious dinner in minutes. Per serving (1/2 of recipe): 159 calories, 4 g protein, 36 g carbohydrate, 12 g sugar, 2 g total fat, 32% calories from fat, 7 g fiber, 246 mg sodium

Recipe by Jason Wyrick

Dr. Barnard’s brain-boosting tip: The more naturally colorful your meal is, the more likely it is to have an abundance of immune-boosting antioxidants and phytochemicals. The same foods that are good for your heart are good for your brain.