You couldn't pick a better time of year to eat in color. The summer season's fruits and vegetables are at their peak. Markets display ripe nectarines, plums, tomatoes and peppers.

So the summer plate should resemble a colorful explosion of all kinds of colors, from the brightest of pinks to the darkest of reds.

Let's face it, eating in color is a healthier - and prettier - way to eat, for the deeper the hues of fruits and vegetables, the more likely you'll consume a high amount of nutrients and disease-fighting phytochemicals found only in plant foods.

Additionally, sampling the spectrum of summer colors makes you more likely to eat the five to nine daily servings of vegetables and fruit that nutritionists and dietitians recommend.

Even whites are good

Deep oranges and bright yellows signal the presence of carotenoids, including beta carotene, powerful antioxidants thought to reduce the risk of cancer and heart disease. Those colors also can indicate a rich source of vitamin C.

Bright pinks and deep reds add lycopene, a powerful antioxidant also believed to fight some cancers and heart disease.

Green vegetables are rich in other phytochemicals. The carotenoids lutein and zeaxanthin are found in spinach, collards, kale and broccoli. The antioxidants found in these healthful greens and other cruciferous vegetables may fight cancer.

Even some white food is good for you: onions, garlic, chives, scallions and leeks also contain health-protective  phytochemicals.

In the following spinach and shrimp salad from the American Institute for Cancer Research's Good Food/Good Health, you'll find a mini-rainbow of greens, oranges, golds, reds and whites - a bright cornocopia of colors that's a feast for the eyes and body.

Spinach and Shrimp Salad with Citrus Dressing

12 oz. large shrimp
8 cups baby spinach leaves (or flat-leaf spinach), stems removed, rinsed and dried
2 firm nectarines, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp. ground turmeric
2 tsp. extra virgin olive oil
Salt and freshly ground black pepper
1 tsp. fresh oregano, minced

Place shrimp in a large saucepan filled with cold water. Bring to a boil over medium-high heat.

When shrimp have turned pink and curled, drain and peel them. Remove their veins. Halve each shrimp lengthwise and set aside.

Arrange a quarter of the spinach in a bed on each of 4 dinner plates. If using flat-leaf spinach, first tear it into bite-size pieces.

Arrange 4 nectarine slices on each bed of spinach. Cut pepper halves into strips. Cut strips into thirds. Arrange one-fourth on top of nectarine slices.

Arrange one-fourth of the shrimp over the peppers. Separate onions into rings and arrange over shrimp.

For the dressing, whisk orange and lime juices in a small bowl with turmeric and oregano. Whisk in oil. Season to taste with salt and pepper.

Spoon 2 tablespoons dressing over each salad. Sprinkle oregano on top and serve.

Salad can be assembled and dressing made up to 4 hours ahead. Cover with plastic wrap and refrigerate. Dress and garnish just before serving.

Makes 4 servings.

Per serving: calories, 160; total fat, 3 g; saturated fat, less than 1 g; carbohydrate, 17 g; protein, 16 g; dietary fiber, 4 g; sodium, 184 mg.

Nubella News, a division of Marketing Technology Solutions, Inc., offers content intended for informational purposes only. It is not a substitute for medical advice, diagnosis, or treatment. We encourage our readers to seek prompt medical care for health issues and consult their physicians before starting a new diet, fitness regimen, or medical treatment.

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