Eat: ELE Alkaline Salad

While there has been a lot written about alkaline diets and the benefit of managing acid and alkaline levels in your body we are firm believers in everything in moderation and not restricting or denying yourself some of life’s greatest pleasures (chocolate, pasta, cheese, wine!) we do however love anything that tastes delicious and is great for you. This salad is both of those things and also happens to be packed full of alkaline and antioxidant rich foods. It is great on its own or as a side to steamed fish or chicken. The sourness of the lemon is offset against the delicious sweetness of the raspberries and pomegranate seeds and tartness of the apple cider vinegar. Serves 2-4.


1 lemon (flesh only, cut in to small segments)

1 punnet of fresh raspberries

1/4 cup of whole almonds

500g mixed kale and baby spinach leaves

1/4 cup of pomegranate seeds


1/4 cup lemon juice

3 tablespoons of cold pressed olive oil

1 tablespoon apple cider vinegar

Pinch of sea salt

To make dressing combine all ingredients and stir well. Set aside. To prepare salad divide leaves equally among plates and top with whole raspberries, almonds and pomegranate seeds. Top with lemon segments and drizzle with dressing. Enjoy!

4 comments on “Eat: ELE Alkaline Salad

  1. I know fresh is better but for convenience sake can frozen raspberries work in this recipe?

  2. It certainly has great ‘eye appeal’ and we know how important that is!

  3. Pingback: Foodie Fridays 2 – eatoneato

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