I recently gave a presentation at the Winchester Farmers Market. The focus was on the veggie’s in season now, like radishes and watercress, that offer anti-aging properties.  There are three cardinal goals for slowing the aging process:

• Boost blood flow
• Reduce oxidation (increase anti-oxidants)
• Minimize inflammation

Prepare this unique salad with a Mango Curry dressing.

Then finish out the meal with a chunk of my Dark Chocolate Goji Bark and you will meet all those 3 cardinal goals.  Now, that wasn’t so hard, was it?

This salad features curry powder, a blend of spices that includes the principle component turmeric, which is an anti-oxidant, anti-inflammatory, and detoxifier.

Avocado is high in monounsaturated fat. A good creamy fat good for the skin as well as weight loss, because of it’s beneficial effects on how your body uses blood sugar.

Watercress  acts as an internal skin antiseptic and skin cleanser, as well as helping to clean the blood and increase the circulation and delivery of minerals to all the cells of the body.

 Ingredients

• 1/4 cup olive oil plus more for grill grates, for the chicken
• 1/4 cup white-wine vinegar, for chicken
• 1 tablespoon Dijon mustard, for chicken
• 4 skinless, boneless organic chicken breast halves (about 6 ounces each)
• 1 mango, peeled, pitted, and coarsely chopped, for dressing
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1 tablespoon curry powder
• 1 tablespoon white-wine vinegar
• 1/4 cup olive oil
• Coarse salt and black pepper
• 1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
• 1 large bunch watercress, tough stems removed for salad
• 4 cups Mixed greens
• 1/4 cup thinly sliced red onion, for salad
• 1/4 cup thinly sliced Radishes

Directions

1. For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
2. Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
3. For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
4. To serve: Mix greens, avocado, watercress, onion and  radishes. Arrange on a platter or four serving plates, Slice chicken crosswise and place on top of salad. Serve the dressing on the side.