Homemade Rock and Fruit Salad Recipe

  In yesterday's post "Sweating in the Office: How to Solve Spring Fatigue?"We mentioned that eating more vegetables and fruits can help regulate body pH balance, which aids in alleviating spring fatigue.

  Fellow readers of Ya Jie's articles should know that basic seasonal adjustment emphasizes two words: simple, allowing you to follow nature with the simplest methods. Today is no exception; "Vegetable Rock Salad""Vegetable Rock Salad"”，Ingredients Wash and cut or tear as needed, place in a sealed container, pour dressing, shake before eating. Is it super simple? The ingredients are mostly raw, not subjected to high heat or stir-frying, which retains the vitamins well."Vegetable Rock Salad" is not only easy to make but also convenient for carrying; whether you're at work or out on a spring outing, bring a jar to easily supplement your daily vitamin needs.

  When making vegetable rock salad, try to include more ingredients, adding whatever raw vegetables and fruits you like. This adds variety in taste and nutrition. I always prefer the red-fleshed dragon fruit. It is rich in dietary fiber and a large amount of anthocyanins, providing antioxidant effects and anti-aging benefits. It also helps prevent constipation caused by dryness in spring, making it perfect for this salad. We chose lower-calorie dressing instead of mayonnaise to satisfy girls who are conscious about their figure.

  Seasonal Adjustment---"Vegetable Rock Salad"

  Ingredients (for 1-2 servings): 50g lettuce, 50g sweet corn kernels, 3 slices of carrot 30g，, 3 pieces of cherry rutabaga, half a red-fleshed dragon fruit,half an apple, 50ml salad dressing

  "Vegetable Rock Salad" preparation method

  1. All ingredients should be washed; corn kernels blanched for 1 minute and cooled.

  2. Lettuce can be torn into small pieces,carrot sliced, dragon fruit, cherry rutabaga, and apple cut into small pieces.3. Pour the dressing into a sealed container; add vegetables layer by layer, then fruits at the end. 4. Shake well before serving.

  Note for use

  1. If not consuming immediately, place less flavorful ingredients at the bottom of the jar close to the dressing.

  2. Use airtight containers to prevent leakage during shaking or carrying.

  Tips from the Cooking Network

  "Loquat and Carrot" cannot be eaten together: Loquats are rich in vitamin C, but carrots contain an enzyme called antiscorbutic acid, which can destroy the vitamin C in loquats, reducing its original nutritional value.

  "Hawthorn and Carrot" cannot be eaten together: Carrots are high in vitamin C-degrading enzymes. If hawthorns rich in vitamin C are consumed with foods containing such enzymes, the vitamin C is easily decomposed and destroyed. Carrot Nutrition

  Also known as red carrot,

  orange carrot.

  The main nutrients of carrots include protein, fat, carbohydrates, B vitamins, vitamin C, with the highest content being beta-carotene.

  Carrot, also known as Red carrot Yellow carrot, carrot, ginger carrot. The main nutrients in carrots include Protein Fiber, fat, carbohydrates, B vitamins, vitamin C, with the most abundant being carotenoids.