This salad features a slew of uniquely potent foods for dousing the fire of excess inflammation. So enjoy and be cool! (Keep in mind that curry powder contains turmeric, the king of all the anti-inflammatory spices.)

Ingredients for Salad

• 1 six-ounce container of organic lettuce greens of choice
• 1/2 medium yellow or purple onion, finely chopped
• 1/2 medium red bell pepper, chopped
• 1/2 medium pink lady apple, chopped
• 1 ripe avocado, diced
• 2 sliced figs
• ¾ cup roasted or raw walnuts, or nut of choice, chopped (optional)

Preparation

Combine all ingredients in a large salad bowl. Toss gently with curry vinaigrette (below) and serve immediately. (Serves 4)

Ingredients for Dressing

• ¼ cup extra virgin olive oil
• 3 tbsp. vinegar of choice ( I prefer white balsamic or apple cider)
• 2 tsp. curry powder
• 1 tsp. Dijon mustard (I prefer Grey Poupon “Harvest Course Ground”)
• 2 tsp honey

Preparation

Combine all ingredients in a jar and shake to combine. Alternatively, whisk together in a bowl. Use as desired.

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