Youth in a Bowl: Crunch this Anti-Aging Spring Salad

Your body — and your skin — have been holding out all winter for fresh spring produce to arrive. Get your skin out of winter mode with this anti-aging salad, designed to show off spring's bounty and give you a big boost of beauty nutrition. To thoroughly enjoy this beautifying meal, take a trip to a local market that carries fresh produce and shop for organic (the most nutrient-dense) veggie choices where you can. Picking out fresh ingredients by hand adds a whole new level of beauty to the experience.

Here's what you need to know about the beauty foods in this amazing salad:

WATERCRESS has been shown to repair DNA damage (amazing, right?) in human trials in the US and Germany, and it has natural detox properties. MACHE is a natural plant source of inflammation-calming omega 3 fatty acids. Organic EGGS are packed with protein, one building block of healthy collagen. ASPARAGUS is a diuretic that reduces bloat and water retention, plus it boosts the body's production of glutathione, a nutrient that can stop the action of some enzymes that break down collagen (and cause wrinkles!). PEAS are high in vitamin C (important for collagen production) and zinc (a beauty mineral that keeps skin, hair and nails healthy). And RADISHES contain the beauty minerals sulfur and silicon, and vitamin C — an incredible glowing skin combination.

Now for the recipe...

Beauty Is Wellness Anti-Aging Spring Salad
Recipe Type: Main
Author: Jolene Hart
Prep time: 15 mins
Total time: 15 mins
Serves: 2
This crunchy spring salad is packed with anti-aging beauty nutrition to keep your skin looking youthful and glowing for seasons to come. I love the mix of spicy watercress and buttery mache lettuce. Remember: the fresher the ingredients, the more nourishing they are for your skin!
  • 1 bunch watercress, tough stems removed
  • 4 cups mache lettuce
  • 8 spears asparagus
  • 1/2 cup shelled English peas
  • 2 hard-cooked organic eggs, peeled and chopped
  • 4 radishes, thinly sliced
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 2 tsp mustard
  • 1/8 tsp black pepper
  1. Trim the tough ends from the asparagus and blanch in boiling water for about 3 minutes. Drain and rinse under cold water. Chop into bite-sized pieces and set aside to cool.
  2. In a small bowl, whisk together oil, lemon juice, mustard and pepper. In a large salad bowl, toss the watercress, mache and peas with the dressing.
  3. Divide dressed salad mixture into two bowls. Top each with half the radishes, asparagus and chunks of hard-cooked egg.