Alkaline Recipe #205: Summer Salad with Mint & Lemon Dressing

Alkaline Summer Salad Main Image
Article by ross

This delicious salad is simple beyond belief – and yet it packs such flavour, nutrition and texture. I love it because it tastes, looks and feels SO different to most other salads, but it’s still so easy.

The avocado and dressing bring plenty of healthy fats, there is so much of the vital B vitamins, folate, selenium, manganese and more in the asparagus, the coriander (cilantro) brings lots of chlorophyll and detoxification properties, the peas are a great source of manganese, fibre, vitamin C and more.

It’s a pretty, delicious, original, textured salad with a big alkaline nourishment punch!

Alkaline Recipe #205: Summer Salad with Mint & Lemon Dressing

Serves 4

Ingredients:

1 Avocado, Sliced
3 Bunches of Asparagus (to save some money you can get away with two)
1/2 Bunch of Cilantro (Coriander), Roughly Chopped
1/2 Bunch of Flat Leaf Parsley, Roughly Chopped
5 Radish, Thinly Sliced
200g Green Peas, Cooked
2 Zucchini (Courgette), Thinly Sliced Using a Vegetable Peeler

For the Dressing:

3 Lemons, Juiced
2 Shallots, Diced
1 Clove of Garlic, Crushed
190ml Olive Oil/Flax Oil or a Combination
15g Dijon Mustard
1/4 Bunch of Mint, Roughly Chopped
Himalayan Salt & Black Pepper to Taste

Directions

Start by preparing the asparagus, by blanching it (place it into boiling water for 1 minute and then drain and rinse under cold water asap) and then slicing along the length to create long strips.

Next very gently fry the zucchini in a griddle pan (or regular pan if you don’t have a griddle) until it’s just starting to brown.

Now begin assembling the salad by combining the asparagus, zucchini, avocado, cilantro, parsley, radish and peas in a large bowl.

Make the dressing by blending all ingredients in a blender or food processor.

Dress and season to taste and you’re away!

NOTE: the dressing will keep for up to a week in an airtight container in the fridge.

Alkaline Recipe #205: Summer Salad with Mint & Lemon Dressing
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 1 Avocado, Sliced
  2. 3 Bunches of Asparagus (to save some money you can get away with two)
  3. 1/2 Bunch of Cilantro (Coriander), Roughly Chopped
  4. 1/2 Bunch of Flat Leaf Parsley, Roughly Chopped
  5. 5 Radish, Thinly Sliced
  6. 200g Green Peas, Cooked
  7. 2 Zucchini (Courgette), Thinly Sliced Using a Vegetable Peeler
For the Dressing
  1. 3 Lemons, Juiced
  2. 2 Shallots, Diced
  3. 1 Clove of Garlic, Crushed
  4. 190ml Olive Oil/Flax Oil or a Combination
  5. 15g Dijon Mustard
  6. 1/4 Bunch of Mint, Roughly Chopped
  7. Himalayan Salt & Black Pepper to Taste
Instructions
  1. Start by preparing the asparagus, by blanching it (place it into boiling water for 1 minute and then drain and rinse under cold water asap) and then slicing along the length to create long strips.
  2. Next very gently fry the zucchini in a griddle pan (or regular pan if you don’t have a griddle) until it’s just starting to brown.
  3. Now begin assembling the salad by combining the asparagus, zucchini, avocado, cilantro, parsley, radish and peas in a large bowl.
  4. Make the dressing by blending all ingredients in a blender or food processor.
  5. Dress and season to taste and you’re away!
  6. NOTE: the dressing will keep for up to a week in an airtight container in the fridge.
Live Energized https://liveenergized.com/

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

*

«