Eating an Anti-Inflammatory Diet Protects Skin

Some foods can help fight summer skin damage.

The late Dr. Paul Talalay, noted professor of pharmacology and molecular sciences at Johns Hopkins, wrote that eating your vegetables “isn’t a substitute for sunscreen, but the protection you get won’t wash off in the pool.” A sunburn is a type of inflammation, and diet has a tremendous impact on inflammation in the body. Eating an anti-inflammatory diet is one way to protect your skin from the inside.  This recipe for Summertime Spinach, Tomato and Carrot Salad is packed with the anti-inflammatory, skin-protecting ingredients you need to safeguard your skin from the inside out!

Summer Spinach, Tomato and Carrot Salad


1 cup walnut halves

1 bunch of spinach (1 pound)

15 to 20 cherry tomatoes (about 1 pound)

1 large carrot, sliced into coins

1 large cucumber, diced

1 large apple, cored and diced

1 teaspoon salt

1 teaspoon ground black pepper


1/2 cup basil leaves, packed

1 clove garlic, smashed

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon sugar or honey

1/3 cup olive oil

To make the salad:

1. Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted, about 5 minutes.

2. Transfer the walnuts to a plate or baking sheet where they can stay in a single layer to help them cool evenly (and finish toasting from their residual heat) and get nice and crunchy.

3. Toss the walnuts and all the salad ingredients together in a large bowl. Drizzle the Basil Olive Oil Dressing over the salad, toss to combine and serve immediately. Serves 6.

To make the dressing:

Put all ingredients except the olive oil in a blender or food processor and blend on high until the ingredients are well-combined. With the motor running, add the oil in a thin stream, until the mixture thickens. Drizzle over salad. Makes about 1-1/3 cups dressing.

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