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Having just read all Dr. John Douillard’s info on the importance of alkalizing our systems before winter really sets in, I decided to put together a seasonal salad, which included as many of the top alkalizing ingredients as I could find. The result was so delicious that I’ve been eating it for lunch everyday this week. The key to it’s tastiness is the creamy avocado dressing, which is a great compliment to the peppery watercress and slightly bitter Kale. I love to include as many different tastes and textures in my salads – so in my alkalizing salad, you get crispy, chewy and creamy and well at bitter & sweet. I also like that you’re getting your daily greens and a bunch of protein in the dressing. I’m not a raw food girl, but I do try to eat a raw meal (as in a salad,) once a day to make sure I get all those wonderful enzymes – this salad does more than the trick! ¬†Enjoy..


Alkalizing Salad


1/2 ripe avocado

3tbsp silken tofu (firm)

2 tbsp extra virgin olive oil or flaxseed oil

3 tbsp filtered water

1tbsp apple cider vinegar

1tsp lemon juice

1tsp raw honey

1/2 tsp sea salt

pepper to taste

1 bunch Russian Kale, washed and stalks removed

1 bunch fresh watercress, washed and stalks removed

2 sticks of celery, finely chopped

4 large radishes, halved and sliced.

2 cups alfalfa sprouts

1 cup unsulphured apricots, chopped

Bunch up the kale and shred with a sharp kitchen knife. It’s very important that you shred it finely as there’s nothing worse than getting huge leaves of kale in your salad. Place in a large bowl.

Roughly chop the watercress and add to the bowl/

Add the alfalfa, radishes and apricots.

Add 1 large tbsp of dressing to each salad bowl and toss really well.

Blend all the ingredients in a food processor or blender until smooth and creamy. This dressing will keep for up to 3 days in a sealed container.


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