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Tuesday, June 21, 2011

Cancer Fighting Cupboard: Chopped Kale Salad

Content provided by the Joan Karnell Cancer Center
Many foods have cancer fighting properties, like this chopped kale salad that can be paired with almost any food or can be a meal itself.

Kale, a form of cabbage, is ripe with two cancer-fighting compounds: indoles and isothiocyanates. Indoles are nitrogen compounds that researchers believe may prevent certain lesions from turning into cancerous cells. Likewise, isothiocyanates, a phytochemical found in kale, is believed to suppress tumor growth.

The salad dressing also has cancer-fighting properties. Lemon is high in vitamin C and limonene, the chemical that gives lemons their citrus smell and has been shown to have tumor-shrinking properties. As an added bonus, the strong flavors of red wine vinegar and mustard help spark the salad's flavors for those with impaired taste.

  • 1 head of kale, chopped or thinly sliced
  • 1 red pepper, diced
  • 1 green or yellow pepper, diced
  • 1 red onion, chopped
  • 1 can of chickpeas, rinsed
  • 1 can of black olives, pitted and sliced
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon dried mustard
  • Salt and pepper to taste
Wash and prepare vegetables and combine in a large salad bowl. Mix salad dressing ingredients and whisk prior to pouring over salad mixture. This salad tastes better the longer it sits, and can be used for up to three days, so let it rest in the refrigerator at least overnight.
Serves 6-8 people as a side dish

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