We all know that you should shield yourself from the summer sun with protective clothing and using plenty of sunscreen, but did you know that you can also help keep your skin safe from the sun’s damaging rays with a healthy diet? It’s possible and it’s as easy as buying fresh summer fruits and vegetables and including them with every meal!
The foods that we eat daily can have a substantial impact on our body’s ability to fight off the effects of the sun. Eating foods rich in antioxidants and vitamins like C and E can help to provide some additional protection against harmful UV rays. Continue protecting yourself from the sun with sunscreen and protective clothing, but begin supplementing your protection on the outside with protection from the inside. Add in a healthy mix of fruits and vegetables, including some of the foods listed below, and you will be on your way to keeping your skin safe and glowing year-round:
Citrus Fruits, strawberries, asparagus, almonds, green, leafy vegetables, tomatoes, sweet potatoes, watermelon, green tea, salmon, and carrots.
See the recipe below for a fresh and delicious summer salad. This meal combines many of the foods that can aid in your daily defense against the sun. Serve with a large glass of iced green tea for an extra boost of sun protection
Sun Protection Salad
Ingredients
4, 3 oz. grilled salmon filets
2 cups asparagus, cut into 1-inch pieces
2 cups baby spinach
1 ½ cups sliced strawberries
1 medium red onion, diced
2 tablespoons slivered almonds
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper, to taste
balsamic vinegar, for drizzling
Directions
For asparagus: bring a lightly salted pot of water to a boil over medium heat. Prepare a bowl of iced water and have ready to the side. Add the cut asparagus to water and boil for 2-3 minutes. Immediately drain the asparagus and add to the ice water to stop cooking.
For salad: combine asparagus, spinach, strawberries, red onion, and slivered almonds in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour dressing over salad and toss lightly to coat. Divide salad into 4 bowls and top each with salmon filet. Drizzle with balsamic vinegar and a squeeze of lemon, if desired. Serves 4.
Nutrition Information Per Serving
Calories: 317 Protein: 21g Carbs: 14g
