If you're concerned about skin aging, this salad is a veritable fountain of youth. Avocado and olive oil are two of the best plant-based sources of omega-3 fatty acids, which help make skin supple. Tomatoes are the primary source of lycopene, which protects against sun damage, as well as three other skin-brightening carotenoids: alpha carotene, beta carotene and lutein. Another cool fact: Eating tomatoes with healthy fats -- like the avocado and olive oil in this salad -- boosts the body's ability to absorb tomatoes' carotenoids by as much as 15 times its normal amount.

Ingredients
1 pint of cherry or grape tomatoes, cut in halves
8 ounces of mozzarella pearls
1/2 cup basil garlic oil sauce, adjust to taste
4 avocados
Lettuce or salad greens to serve with the avocados (optional)
4-6 tablespoons balsamic vinegar reduction sauce to drizzle, adjust to taste
Salt and pepper to taste

Directions
Place the tomatoes and mozzarella pearls in a bowl with the basil oil, and mix well. You can use this mixture immediately, or refrigerate until you're ready for it. Cut the avocados in half lengthwise, remove pits and carefully peel the avocado halves.Place the peel avocado halves on a plate, over lettuce or salad greens, if you'd like. Spoon the tomato mozzarella caprese filling into the avocado halves. Drizzle with the balsalmic vinegar reduction, and serve.

Recipe and image via laylita.com

For a more radiant, even-toned complexion, this colorful, Mexican-inspired salad will brighten your outlook. Pepitas, aka pumpkin seeds, are full of collagen-building protein, and they're one of the best natural sources of acne-fighting zinc and glow-boosting vitamin E. Oranges and carrots are insanely rich in beta-carotene and vitamin C, the antioxidants associated with brightening skin.

Ingredients
1/3 cup pepita seeds (hulled pumpkin seeds)
3 carrots, peeled and sliced
1 teaspoon olive oil
1 avocado, chopped
4 cups spring mix
1/4 cup chopped cilantro
2 oranges, peeled, membrane removed and sliced into segments

Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 chipotle pepper in adobo sauce
1 teaspoon dried oregano
Pinch sea salt

Directions
In a small blender combine the dressing ingredients and blend until combined. olive If you don't have a blender, whisk the ingredients together.

Preheat the oven to 400 F. Toss the carrot slices with olive oil, salt and pepper. Place on a baking sheet and roast for 20 minutes until crispy and cooked through. Place the pepitas on a baking sheet and bake in the oven during last three minutes the carrots are roasting. They should be toasted, not burned. In a large bowl, combine the spring mix, orange segments, toasted pepita seeds, roasted carrots, cilantro and avocado. Toss with dressing.

Recipe and image via delishknowledge.com

Wrinkles and dullness got you down? This tropical salad will leave your skin smooth and glowing, like you've been on a Hawaiian vacation. Seaweed is one of the most nutrient-rich plants in the world, with potent antioxidants and B vitamins that fight the signs of aging. Ahi has plentiful omega-3 fatty acids, which are known for making skin look youthful. Mango is high in vitamin C, vitamin A, and folic acid, which are all essential building blocks of a bright, healthy complexion.

Directions
2 tablespoons vegetable oil
1 tablespoon ponzu sauce
1/2 teaspoon prepared wasabi
4 ounces sushi-grade tuna, diced in large chunks
1/2 mango, diced in large chunks
1/2 cup store-bought seaweed salad
1/2 teaspoon black sesame seeds
2-3 cups loosely packed spring lettuce mix
1/2 avocado, sliced
1/4 teaspoon pink Hawaiian sea salt

Instructions
In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended. Add the tuna, mango and seaweed salad to a bowl and drizzle with a tablespoon or so of the dressing. Sprinkle with the sesame seeds and stir to coat. In a different bowl, add the lettuce and avocado, and top with the tuna mixture. Drizzle with more dressing as desired, and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.

Recipe and image via foodiecrush.com

No, "healthy egg salad" isn't an oxymoron -- and this clever recipe is great for fighting skin redness from rosacea and sunburn. By replacing mayo with healthy Greek yogurt, as this recipe does, you benefit from the redness-soothing effects of probiotics. Tomatoes and eggs are excellent dietary sources of vitamin A, which is crucial to healthy skin-cell growth. (Retinoids and certain acne medications contain a concentrated form of vitamin A.) Eggs are also high in zinc, an anti-inflammatory, and lutein, which protects against sun damage.

Ingredients
4 hard-boiled eggs, plus 2 hard-boiled egg whites
3/4 cup diced celery (about 3 medium stalks)
1/4 cup plain non-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh dill
Whole grain bread, toasted (for 4 open faced sandwiches)
Arugula, tomato, additional chopped fresh dill for serving

Directions
Peel the hard-boiled eggs, and cut into a rough dice. Place in a large mixing bowl. Then, add the celery, Greek yogurt, mustard, salt, pepper and dill. Stir to combine. Serve the egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.

Recipe and image via wellplated.com

For more beautiful skin overall, this healthy alternative to a classic Waldorf salad has a great balance of glow-inducing fats, skin-smoothing protein, anti-aging antioxidants and hydrating veggies. Kale is one of the most vitamin C-rich foods on the planet; one cup of chopped kale supplies 130 percent of your daily recommended intake of this antioxidant. Chicken and walnuts provide a big dose of protein and healthy fats. Apples and grapes are high in water, collagen-boosting flavonoids and skin-smoothing polyphenols.

Ingredients
1 bag baby kale (about 6-8 cups)
1 granny smith apple, chopped
1/2 cup seedless red grapes, halved
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/2 medium ripe avocado, diced or sliced
2 leftover grilled chicken breasts (8 ounces), diced into cubes
1/4 cup walnuts halves (1 ounce)

Dressing
2 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper, to taste

Directions
Preheat oven to 350 F. Spread walnuts on baking sheet, and toast in oven for 8 minutes until fragrant and golden. Remove from oven, allow to cool, then chop into small pieces.

In a small bowl, whisk the dressing ingredients together until smooth and well combined. Season with salt and pepper to taste. Set aside. In a large bowl, toss kale, apples, grapes and cranberries together. Pour dressing over the fruit and lettuce. Toss again to combine. Top the salad with goat cheese, avocado, chicken and toasted walnuts.