Shrimp Salad for Cooking to Combat Cancer 4

I made this salad a while back, took a photo, and promptly forgot about it. But then Chris from Mele Cotte reminded us that she's hosting Cooking to Combat Cancer, in it's 4th year.

I figured that this was a healthy salad, but after doing a little research, I realized I need to make this more often!

Since it's a salad, there's not much of a recipe, just slice, chop, cook the shrimp (seasoned with tons of garlic, paprika and salt), make the dressing (olive oil, balsamic vinegar, crushed garlic if you wish, salt & pepper), and toss everything together. Since there's no recipe per se, instead you'll get a breakdown of why this salad is a cancer-fighting bowl of delicious:

Lettuce - The darker the better for cancer-fighting properties, but even romaine has health benefits.
Shrimp - High in selenium, a trace mineral helpful in keeping prostate cancer away. Shrimp are good for you in other ways, too.
Tomatoes - One of the best sources of lycopene, a cancer-fighting carotene.
Fennel (bulb and fronds) - Contains anethole, a powerful antioxidant.
Radish - Contains lots of vitamin C, folic acid and anthocyanins.
Balsamic vinegar - Lots of antioxidants, including quercetin.
Olive oil - Fights colon and breast cancer.
Garlic - It's an allium, therefore it's good.

The only component of this salad that isn't cancer-fighting is the feta I crumbled on top. But with all the other healthy goodies, I feel no guilt.

So, have this salad with a glass of red wine (another cancer combatant), and you'll be doing yourself a favor.