Alkaline Recipe: Magnesium-Boosting Super Salad!

Magnesium Super Salad

Magnesium is CRITICAL…and yet 60%+ of us are deficient every day…

Being one of the most alkaline minerals, I have a soft spot for magnesium.  Not only is it alkaline (and thus adds to our alkaline buffering system), magnesium is also perhaps the most essential of the essential minerals.

Studies show that 60% or more of adults are deficient in magnesium daily (1).  This would be having a profound impact on the health of so many millions of people.

Magnesium deficiency is a precursor to cancer, cardiovascular disease, cerebrovascular disease, type 2 diabetes, and so much more.

The good news is, when you are even just a little mindful of your diet (as you are!), you can easily get enough magnesium from diet alone.

And this new salad recipe is a great start.  The ingredients are some of the highest natural sources of magnesium we know!

Let’s get into it.

Magnesium-Boosting Super Salad


Alkaline Recipe: Magnesium-Boosting Super Salad!

Total magnesium: approx 400mg per serve (100% RDI)

  • Author: Ross Bridgeford



200g Spinach (approximately 158 mg of magnesium)

200g Swiss Chard (approximately 162 mg of magnesium)

1 cup cooked Quinoa (approximately 118 mg of magnesium)

1/2 cup Pumpkin Seeds (approximately 184 mg of magnesium)

1/2 cup Almonds (approximately 210 mg of magnesium)

1 cup Black Beans (approximately 120 mg of magnesium)

2 Avocados (approximately 116 mg of magnesium)

Dressing of choice (olive oil, lemon juice, salt, pepper, garlic powder – doubled to taste)


  1. Rinse and chop the spinach and Swiss chard if necessary, and divide them between two large salad bowls.
  2. Double the amount of quinoa you cook, let it cool, and divide it evenly between the two bowls.
  3. Rinse and add the black beans equally to each salad.
  4. Toast the pumpkin seeds and almonds, let them cool, and then distribute them between the salads.
  5. Cube the avocados and add them equally to both salads.
  6. Prepare a larger quantity of the dressing with double the ingredients and drizzle over both salads.
  7. Toss each salad gently to mix the ingredients well with the dressing.
  8. Serve the salads immediately, or if preferred, chill them briefly in the refrigerator.

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Recipe rating

  1. Sandy Reply

    How many servings is this?

    • ross Reply

      Hi Sandy – all of my recipes serve 2. Apologies for forgetting to include that on this one, will edit now.

  2. Katherine English-Almas Reply

    The printable version of the salad is a ‘different salad’, and the email title announces a Banana Bread recipe. Did you realize this?