Alkaline Salads Recipes

by admin on March 4, 2012

Alkaline salads from fresh and where possible local and organic produce are a staple of the alkaline diet.

However, lettuce, cucumber and tomato can get a bit boring after a few days. Here are some innovative alkaline salads which you can have as an accompaniment, or as a main course.

Raw Rainbow Alkaline Salads

For this alkaline salad you can use any veggies or even fruit you like. If you don’t like to combine fruit and vegetables in one meal, then use only fruit to make a fruit salad, or only vegetables to make a more traditional salad.

This is what I used:

Ingredients:

  • 1 Carrot
  • 1/2 Beetroot
  • 2 Celery stalks
  • 1/2 apple
  • 1/2 bunch of Mint
  • Fresh Lemon Juice
  • Extra virgin cold-pressed Olive Oil
  • Himalayan Rock Salt

Process:

Grate the carrot, beetroot and apple and add to your salad bowl. Chop the celery very finely and add to the salad. Chope the mint and also add to salad. Season with Himalayan sea sal to taste. Add lemon juice and olive oil as a dressing (to taste).
And voila! A beautiful, raw rainbow alkaline salad!

Alkaline Salad: Cannellini Bean and Mint

For this bean-based alkaline salad it is best to use beans that have been soaked overnight and then cooked for 10 minutes or so. If you haven’t prepared anything beforehand and need to be quick, you could use canned cannellini beans, just remember to rinse them when they come out of the can.

Ingredients:

  • Cannellini Beans (White Beans)
  • Lebanese Cucumber
  • 2 Celery stalks
  • 1/2 Bunch of Mint
  • Cold-pressed virgin olive oil
  • Fresh lemon juice
  • Himalayan Rock Salt

Process:

To prepare the cannellini beans, cover them in water over night and then cook for another 10 minutes before using. Discard the soaking water and cook in fresh water. If you would prefer a cold salad, remember to let the beans cool down after cooking. Alternatively you can cook dried beans for a fews minutes and then let them soak for an hour or so away from the heat before continuing to cook until they are soft. If using canned beans, remember to rinse them well.

Finely chop the cucumber and celery. Add to your salad bowl. Add the beans (let them cool down if you want a cold salad, use warm if you prefer a warm salad). Chop mint and add to salad. Add olive oil, lemon juice and Himalayan Rock Salt to taste.

These are just two of my favourite alkaline salads. Of course you can throw nearly every alkaline fruit and alkaline vegetables together and make a great salad if your ingredients are great quality. We would love to hear your alkaline salads ideas; please comment below or share on our Facebook page!

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