Recipes for Alkaline Winter Salads

A winter salad is less leafy, has a little more texture and maybe a touch of added protein. Here are some recipes for salads made of ingredients that are high on the alkalinity scale.

Garlic Avocado Salad

Serves 4

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The avocado gives this dish fattier, comforting tastes while at the same time being an alkaline food. Before making this salad makes sure that, avocados and olive oil are recommended for you.

2 small avocados peeled and cubed                             

5 shallots peeled and chopped

4 tomatoes cubed

1 red bell or yellow bell pepper

2 tablespoons of extra virgin olive oil

1 tablespoon lime or lemon juice

Himalayan sea salt to taste

Ground black pepper, fresh

A pinch of cayenne pepper

Assemble all the peeled and cut vegetables in a medium-sized bowl.  Drizzle with olive oil and citrus juice and add salt and pepper.  Enjoy.

Broccoli and Tofu Salad

Serves 4

Before indulging in this salad, make sure that you are allowed soy, as accorded by your Healthy & Active eating program

1 cup cubed organic tofu or tempeh

3 broccoli flowers

2 finely minced garlic cloves

1 small red pepper finely diced

4 tablespoons cold pressed olive oil

1 teaspoon fresh organic lemon juice

1 tablespoon tamari sauce (or soy sauce if you are allowed)

Combine all ingredients and serve.

Veggies With Pumpkin Dressing

Serves 4

The full-bodied mouth feel of this dressing is due to the pureed pumpkin dressing.  You can commit the potatoes if they are not allowed on your Healthy & Active eating plan.

½ cup diced potatoes or sweet potatoes

½ cup diced celery

½ cup diced carrots

1 large tomato, cubed

½ cup diced broccoli diced

1 cup diced zucchini

1 finely chopped spring onion

To make the pumpkin dressing:

½ cup cool cooked pumpkin

2/3 cup yeast free vegetable stock

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon Dijon-Mustard

Ground sea salt

Fresh ground black pepper

Dash of nutmeg

Boil the potatoes, carrots and celery in the vegetable stocks until firm but not mushy.  Save the stock and set aside.  Mix the vegetables with lemon juice.

Steam the broccoli and zucchini, leaving it a bit crispy.  Put all vegetables in a large bowl and mix well with half of the cooled down stock. Mix the other half in a blender with the pumpkin, lemon juice, oil and mustard until it is a pourable dressing and season with a dash of nutmeg, salt and pepper.

Pour over the vegetables and enjoy your comforting, high alkaline winter salad.

For more information about the Healthy & Active Program please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for Adrienne Wright Bulow or Dr. Michael Rahman or email us at adrienne@healthy-active.com.