Diet

8 Superfood Salad Recipes for Glowing Skin

Eat your way to smooth, hydrated and youthful-looking skin

by Katie McCarthy | COMMENT

PHOTO 7/9

Yellow Pepper and Corn Salad With Turmeric Dressing If you have an inflammatory skin condition like psoriasis or eczema, this inflammation-fighting superfood salad may be just what the doctor ordered. Turmeric, ginger and garlic are well known for their anti-inflammatory powers. Arugula provides 50 percent of your daily recommended of intake for vitamin K, which aids in skin healing. And bell peppers and corn are both excellent sources of skin-calming antioxidants. Corn's high antioxidant levels actually increase when it's cooked -- and processed sweet corn (i.e. the canned kind) is even more antioxidant-rich than fresh corn.

Ingredients
3 ears of corn, husked
2 yellow bell peppers
4 ounces cherry tomatoes
2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
2 cups dandelion greens or arugula
Kosher salt, to taste

Dressing
1 jalapeno, seeds removed, chopped
1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
1 (1-inch) piece ginger, peeled, chopped
1 garlic clove, crushed
1 cup coarsely chopped cilantro
1/4 cup olive oil
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
Kosher salt

Directions
Pulse dressing ingredients in a food processor until smooth. Transfer to a small bowl, and season with salt. Grill the corn on high heat for 6 to 8 minutes until charred and cooked through. Let cool. Cut kernels off the cobs, and place in a large bowl.

Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12 to 18 minutes. Let cool; cut into one-inch strips, retaining as much charred skin as possible; add to corn.

Broil tomatoes, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive and greens to corn; toss to combine. Drizzle dressing over, and toss to coat. Season with salt.

Recipe and image via epicurious.com

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