I felt like something crunchy for dinner. So I whipped up a nice nutty and seedy green salad to continue my alkalising path.
Nutty and seedy green salad with papaya
(Serves 1-2 / Prep time approx. 10 min)
What you need:
half papaya
2 small-medium savoy cabbage leaves
handful of lamb’s lettuce
1 small bell pepper (whatever colour)
about palm width piece (5 cm) of cucumber
about palm width piece (5 cm) of radish
2 small garlic gloves
handful of hazelnuts
handful of almonds
handful of pumpkin seeds
dash of flax seeds
olive oil
flax-seed oil
sea salt
pepper
dash of lemon juice (optional)
What to do:
Take a bowl and start filling it. Slice and quarter the cucumber. Chop savoy cabbage leaves. Break up lamb’s salad. Clean (remove the stalk and seeds) the bell pepper and chop it up to smallish cubes. Deseed and peel the papaya and cut it in half lengthwise and slice. Press in the garlic. Throw in the flax and pumpkin seeds.
Crush the hazelnuts and almonds. Put the nuts in a plastic bag and hammer them slightly until in desired size.
Throw the crushed nuts in the mix. Season with salt and pepper. Toss everything around in the bowl so the seasoning would spread. Drizzle in some flax-seed oil and olive oil (in 1:3 ratio). Mix everything. If you have some lemon lying around squees a little juice over the salad. You’re done. Voilà!
Bon appétit!