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FAT FACE SALAD BY THE MEDICINAL CHEF

We all want glowing skin and preferably from the inside out. This wicked little salad by The Medicinal Chef, Dale Pinnock, is perfect if you want to get your skin looking great for a big night out or if you just want to make sure that you are feeding your skin all the right things – good fats! Dale knows all about the pain and embarrassment that skin conditions such as acne can cause.

Dale’s journey into nutrition began like many others, due to his own health issues. From the age of about 11, he started getting really bad acne, which led Dale on a quest to get to the bottom of it when conventional treatment did very little. After a lot of self-experimentation and research, he caught the nutrition bug and realised its power to influence many aspects of our health.

The quickest and most sustainable way to get a beautiful complexion is through your stomach and you can achieve this with Dale’s recipes. He has teamed up with Viridian Nutrition’s Clear Skin Programme, developed to support optimal skin health, and shares the latest science on vitamins and minerals that can help alleviate acne, eczema, psoriasis and other common skin conditions. As well as delicious recipes all tailored to provide you with a glowy and smooth complexion.

BIG FAT FACE SALAD RECIPE

Dale says; ‘This is just as happy being a side salad as it is a main course salad. A great side to fish, meat, or even vegetable mains.’

Skin plumping good fat ingredients in the Big Fat Face Salad:

Anchovies – packed with omega 3 fatty acids that will reduce inflammation and keep skin plump and retaining moisture.

Avocados – full of essential fatty acids and vitamin E. Vitamin E is a fat-soluble antioxidant that protects skin cells from oxidative damage.

Viridian Nutrition Clear skin oil – is a potent blend of fat-soluble antioxidants, key omega fatty acids and other active botanicals.

Ingredients

• 1 handful of lambs’ lettuce

• 1 handful of mixed salad leaves

• ¼ of a cucumber – diced

• Half an avocado – peeled and diced

• 20g of tinned anchovy fillets – halved

• 80g of feta cheese – cubed

For the dressing

• 1 tablespoon of Viridian Nutrition Clear Skin Oil

• 1 teaspoon of oil from the anchovies

• 2 teaspoons of balsamic vinegar

• Pinch of salt

• Pinch of pepper

• Pinch of mixed herbs

Method

• Place the lambs’ lettuce, mixed leaves, avocado and cucumber into a bowl

• Top with the cubed feta

• Combine all dressing ingredients into a small bowl and whisk well to form an emulsion

• Dress the salad and serve