National Watermelon Day!

Posted on August 01 2016

Summertime Watermelon Salad Recipe - shield your skin from damage caused by free radicals by EATING your sunscreen with this antioxidant rich salad recipe!

Nature has a secret weapon for warding off the signs of aging.  Antioxidants! We recommend applying antioxidants topically to your skin and eating them!

If your skin is feeling a little zapped from too much sun, our go-to secret weapon, Love Springs Eternal Youth Preservation Serum, treats your skin with some of Mother Nature’s most effective (and clinically proven) gifts: Blue Seakale, sea algae, green tea, jasmine oil and (surprise!) watermelon oil.  This powerhouse combo deeply moisturizes while improving tone and firmness.

Summertime Watermelon Salad Recipe - shield your skin from damage caused by free radicals by EATING your sunscreen with this antioxidant rich salad recipe!

For a dose of antioxidants in your diet, you want to focus on three major vitamins: beta-carotene, vitamin c, and vitamin e. You’ll find them in colorful fruits and vegetables, especially those with green, purple, blue, red, orange, and yellow hues.

We asked Aimee Valpone of The Healthy Apple  for her favorite antioxidant treat.  This Summertime Watermelon Salad is bursting with flavor and antioxidants! Treat your skin with our Love Springs Eternal Youth Preservation Serum and then help yourself to a big portion of this salad. Now you’re ready to get out there and celebrate National Watermelon Day!

Summertime Watermelon Salad
serves 2-4

Ingredients
2 cups watermelon (cut into 1 inch cubes)
1 small head red cabbage, diced or finely chopped
2 cups baby spinach
1 ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1 kiwi, peeled and cut into 1/2 inch cubes
2 Tbsp. sunflower seeds
1 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped fresh mint
1 Tbsp. creamy almond butter, plus more if needed
Juice of 1 large lemon
Sea salt and freshly ground pepper to taste

Directions
In a large bowl, combine the watermelon, cabbage, spinach, avocado, kiwi, sunflower seeds, cilantro and mint. Gently toss to combine. Drizzle with the creamy almond butter and lemon juice then season to taste with sea salt and pepper and serve immediately.

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