This make-in-a-minute simple salad is a delicious reminder that healing meals don’t have to be complicated or time-consuming. Light, crisp, and gently sweet, it brings together antioxidant-rich greens, apple peels that naturally kill breast cancer stem cells, natural aronatase inhibitor pecans, and polyphenol-rich cranberries to support digestion and blood sugar balance.
Even the dressing delivers powerful nourishment! Extra virgin olive oil provides anti-inflammatory fats and protective polyphenols that help support breast tissue, hormone balance, and oxidative stress defense. Balsamic vinegar aids digestion and blood sugar control, while Dijon mustard and raw honey add immune and detox support.
Perfect as a light lunch or a grounding side dish, this is one of those simple, everyday recipes your body truly thrives on.
Serves: 2–4 (as a side) or 2 (as a light meal)
Ingredients:
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6 cups mixed greens (arugula, spring mix, or baby greens work well)
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1 medium apple, thinly sliced (leave the peel on)
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1/3 cup raw pecans, roughly chopped
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1/4 cup dried cranberries (unsweetened preferred)
Dressing
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1/4 cup extra virgin olive oil
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2 tablespoons balsamic vinegar
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few drops of Stevia to taste
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1 teaspoon Dijon mustard
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Pinch of sea salt, to taste
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Optional: freshly ground black pepper
Directions:
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Add the mixed greens to a large salad bowl.
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Top with sliced apples, chopped pecans, and dried cranberries.
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In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and salt until well combined.
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Drizzle dressing over the salad just before serving and gently toss to coat.
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Taste and adjust seasoning as needed. Serve immediately.
Optional Add-Ins:
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Crumbled goat cheese or feta (if tolerated)
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Sliced avocado
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Grilled chicken or wild-caught salmon for added protein