Alkaline Diet Recipe #109: Warm Red Pepper, Spinach and Courgette Salad

Article by ross

This warm alkaline salad contains some of my favourite vegetables – spinach, courgettes and red peppers. This Mediterranean style salad is not only tasty and flavoursome, but very healthy and nutritious too!

In these still very cold temperatures it is nice to have a warm salad for a change, as most recipes are cold ones.

Red peppers, spinach and courgettes are highly alkalising and are also packed with important nutrients. They contain high levels of Vitamin C, A, manganese, folate and potassium.

Feel free to combine with brown basmati rice or new potatoes.

Warm Red Pepper, Spinach and Courgette Salad

Serves 2

Ingredients

1 red pepper, de-seeded
450 g courgettes
300 g fresh baby spinach, washed and drained
350 g carrots, cut into slices
150 ml extra virgin olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground pepper

Instructions

Wash and drain all the vegetables. Peel the carrots and cut into slices. Cut the courgettes into thick batons. Dry the spinach leaves and lay them in a shallow serving dish.

Place the olive oil into a wide oven-proof dish over low heat. Add the carrots and peppers and season with salt and pepper according to taste. Cover the casserole dish and cook gently for about 30 minutes or until the vegetables are tender.

Stir in the courgettes and, cover again and cook for about another 10 minutes. The courgettes should be tender but still have their colour.

To serve place the warm salad with all the juices onto the spinach leaves.

Enjoy!

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Warm Red Pepper, Spinach and Courgette Salad
Serves 2
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Ingredients
  1. 1 red pepper, de-seeded
  2. 450 g courgettes
  3. 300 g fresh baby spinach, washed and drained
  4. 350 g carrots, cut into slices
  5. 150 ml extra virgin olive oil
  6. Himalayan crystal salt or celtic sea salt
  7. Freshly ground pepper
Instructions
  1. Wash and drain all the vegetables. Peel the carrots and cut into slices. Cut the courgettes into thick batons. Dry the spinach leaves and lay them in a shallow serving dish.
  2. Place the olive oil into a wide oven-proof dish over low heat. Add the carrots and peppers and season with salt and pepper according to taste. Cover the casserole dish and cook gently for about 30 minutes or until the vegetables are tender.
  3. Stir in the courgettes and, cover again and cook for about another 10 minutes. The courgettes should be tender but still have their colour.
  4. To serve place the warm salad with all the juices onto the spinach leaves.
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  1. Andi Khan Reply

    Hey Ross, I bought the recipe book bundle but havent received my ebook. How do I get this?

  2. Janine Forbes Reply

    sounds absolutely delicious – can’t wait to try it!!

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  4. Jillian Reply

    I understand spinach is high in oxalic acid which is harmful when cooked and should be eaten raw. Discuss.

    • K.N.Kumar Reply

      Possibly oxalic acid in the presence of calcium rich foods, leads to the calcium oxalate crystal formation in the kidneys.

      Kumar

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  6. nickie comley Reply

    sounds awesome. cant wait to try it.

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  9. Gwendolyn Vogel Reply

    Great, thanks for sharing this post.Thanks Again. Really Great.

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  12. Teri Gentry Reply

    Ross,
    Can all these recipes be found in your cookbook? They look and sound delicious! Thank you for all your research, time and effort in helping the rest of us.

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  14. james Reply

    Good recipe, but you’ve picked 2 of the most pesticide loaded fruits/veggies going – courgettes and spinach on the ‘dirty dozen’ list. Pesticides can’t be alkaline…..

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  16. Tad Yanacek Reply

    Wonderful facts Thanks.”

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