As a mom of three, I faced a few tough table-time challenges. One example that stands out, was when my middle son refused to eat salad. Can you imagine that…truly a nutrition nightmare for a nutritionist mom! I knew I had to think of a way to attract him to that bowl without making our kitchen a battleground.

As a solution, I kept in mind that my son was a citrus fruit fan. So I gave him a bowl of oranges while the rest of us had a medley of salad veggies topped with the same fruit. I felt comforted in knowing that at least he was still getting the wealth benefits that citrus fruit provides.

Then slowly and regularly, I added some greens to his citrus bowl, and then included some tomatoes, and so on, until he became a salad-lover like the rest of us! Now he’s 6’4” and he is making and buying his own salads, most of which, by the way, contain a variety of his favorite citrus fruits!

Oranges are an excellent source of vitamins C and good source of fiber, folate and potassium. Oranges also supply lycopene, a powerful antioxidant that may help reduce risks of heart disease, diabetes, age-related macular degeneration and prostate cancer.  Citrus fruit, in general, by the way, are members of a family of fruit that healthfully hydrate. Although particularly essential in warm climates, adequate hydration is important year through, for all ages.

Besides contributing a wealth of valuable nutrients, did you know that the vitamin C in citrus fruit also boosts the absorption of the iron that’s in leafy greens?

Salad, Meet Citrus

 Ingredients:

 1 cup each of fresh kale, spinach and arugula – washed and spun dry

6 leaves of fresh mint – washed, dried and chopped

2 oranges – peeled and cut into pieces

1 small fresh beet – peeled and cut into cubes

Jicama – ¼ cup – peeled and cut into cubes

1/2 avocado – cut into slices

Nuts – small handful, unsalted

Balsamic glaze – drizzle

Directions:                                             

1. Place greens (Including mint) on a large platter or in a large salad bowl.
2. Top bed of greens evenly with oranges, beets, jicama, and avocado.
3. Top with nuts.
4. Squeeze balsamic glaze decoratively over salad.

Serves 4 (for side salad)