What exactly is a “cancer-fighting” food? Well, it’s any food that promotes healthier overall cell function, which can reduce cancer cell growth. The food we eat breaks down into macronutrients and micronutrients which provide fuel for our cells. While all cells need fuel to function, certain fuels have properties that can help fight cancer.
Serves 6
ingredients
SALAD:
- 3 cups curly or lacinato kale,
- chopped or torn into 2-inch pieces
- 1/4 cup white onion, thinly sliced
- 1 avocado, sliced with skin & pit removed
- anchovies (optional)
DRESSING:
- 1 cup raw cashews
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Directions
DRESSING PREP:
- Wrap a damp cloth around the base of a large mixing bowl. Add the egg yolks.
- Whisk the yolks until they are broken apart. While whisking, add the olive oil very slowly. The batter should be smooth.
- Continue whisking while slowly adding lemon juice, anchovy paste, miso paste, Dijon mustard, garlic, salt, and pepper. Whisk until all ingredients are fully combined for a thin, creamy consistency.
- Cool dressing in refrigerator.
SALAD PREP:
- Prepare the cashews: Heat the oven to 350 F. Line a baking sheet with aluminum foil. In a medium bowl, mix cashews, olive oil, salt, oregano, and garlic powder. Pour mixture onto baking sheet, forming an even layer.
- Bake for 10 minutes (or until cashews are lightly browned). Let cashews cool completely, about 20 minutes.
- In a large salad bowl, mix chopped kale, onions, avocado, and roasted cashews.
- Pour dressing onto the mixture and combine. Serve immediately.
NOTE: Leftover dressing can be stored in the refrigerator for up to 4 weeks.
Maria Tripodis, M.S., R.D., L.D.N., is the founder of Rebel Nutrition. Through evidence-based practice, she promotes healthy habits, balanced diets, and self-confidence to help clients feel empowered to move past barriers to reach optimal health.
- 2 egg yolks
- juice of 1/2 lemon
- 1/4 cup olive oil
- 1/2 tablespoon anchovy paste
- 1 tablespoon white miso paste
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
CASHEWS:
- 1 cup raw cashews
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
