Raw vegetables: lettuce, long leaf lettuce, butter lettuce, arugula, purple leaf lettuce, wheat straw, purple cabbage, cucumber;

Fragile vegetables: broccoli, carrots, peas, colored peppers, okra, asparagus;

Carbohydrate staple food: whole wheat pasta, chickpeas, oats, wheat, sweet potatoes, purple potatoes and potatoes;

Protein: fresh fish and shrimp, canned tuna, chicken breast, beef, eggs, tofu;

High quality fat: avocado, nuts, cheese;

Decorative color matching: red, green and yellow fruits.

Five recommended collocations