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This week I had the opportunity to teach a seminar on the value of high quality olive oil (and other antioxidant rich foods) in supporting brain health at my favorite olive oil store, Capizzano Olive Oils & Vinegars. While students learned, they also noshed on a delicious salad developed and prepared by Suzanne Capizzano.

This salad was so unique, fresh, and filled with health promoting ingredients that it had to be shared! Read on for the recipe, as well as the health benefits of the ingredients.

I highly recommend you purchase your olive oil from Capizzano Olive Oils & Vinegars. The products they offer carry superior health benefits and their selection is amazing. You can visit their retail location in Pawcatuck, CT or order online to any US shipping address.

Grape tomatoes: High in carotenoids that support eye and skin health. Tomato consumption is also linked to lower cardiovascular risk factors.

Purple cabbage: Contains 20 different flavonoids and 15 different phenols, all of which have demonstrated antioxidant activity. Cabbage consumption is linked to reduced incidence of type II diabetes.

Scallions: Filled with antimicrobial compounds that aid the immune system in fighting illness. A great source of fiber to support the microbiome.

Kale: Contains the highest amount of the antioxidant lutein, which specifically supports eye health. Also contains nutrients that support detoxification.

Fennel: Contains the phytonutrient anethole which has been linked by research to reduce inflammation and reduced occurrence of cancer.

Olive oil: Filled with phenols that support brain and body health, and a rich source of monounsaturated fatty acids, which provide a healthy source of fuel to the body.

Suzanne’s Salad Serves 12
Capizzano Olive Oils & Vinegars
www.CapizzanoCo.com

Salad Ingredients:
Small Organic Crunchy Cucumbers, washed cut up in cubes, 1 bag
Grape tomatoes, washed and halved, 2 containers
Purple Cabbage, thinly sliced and cut up small, 1/3 of a medium head of cabbage
Scallions, thinly sliced, about 4 stalks
Kale leaves, take stems off, about 2 cups
2 can Organic, no salt chickpeas or kidney beans

Dressing Ingredients:
1/3 cup Koroneiki Extra Virgin Olive Oil (high phenolic level)
Fennel Seed, 1 Tablespoon
Basil, dried herb, 1 Tablespoon
Newport Pure Sea Salt, 1 Teaspoon or to taste.
(I used Herbed “Sea Shakes” about 1 teaspoon)

Instructions:
Put cut up ingredients in large salad bowl, Toss together.
Add mixed EVOO dressing on top toss together to coat the vegetables.
Serve immediately.

Options: You could also use an infused Olive Oil and Sea Salt just remove the herbs. An Aged Balsamic Vinegar would complement the salad also. Example: 2:1 ratio; Wild Dill Olive Oil and Grapefruit Balsamic is tasty!

Using antioxidants to build brain health - a recipe