Alkalizing Cucumber Pepper Salad
A unique combination of dill and warmed Shishito peppers make this pepper salad a winner. But it is like the Russian Roulette of salads – while Shishito peppers are sweet and go down easy overall, every 10th pepper or so can carry some heat! They are worth the gamble. On a salad, the combo of shishito peppers and dill add sweet savoriness to the bowl. On a nutritional level, this salad is an alkalizing powerhouse. The onion, apple cider vinegar, peppers, cucumber, greens, herbs in the Italian seasoning mix, Himalayan salt and turmeric – pretty much the WHOLE SALAD – helps alkalize your body.
(Note: Use all organic, fresh ingredients if possible)
Makes 1 serving
2 Cups Spring Leaf Greens Mix
1/2 medium cucumber (washed, then chopped up into cubes)
1 cup warmed Shishito peppers (can substitute cooked or chopped green or red peppers when Shishito peppers are not in available)
1/4 cup onion (chopped)
1/2 tsp powdered turmeric (optional)
2 tablespoons of olive oil
1 tablespoon Braggs Apple Cider Vinegar
1 tsp dill
1 tsp Italian seasoning
1/2 teaspoon of Himalayan Sea Salt
1/2 teaspoon fresh cracked black pepper
STEPS TO SOMETHING DELICIOUS
Wash the cucumber with an organic-based vegetable wash or sanitize using the TherOzone Blue Leaf sanitizer spray bottle, which is the most comprehensive, cost-effective way (over time after the initial investment) I’ve found to kill food-borne bacteria and remove toxins.
Cut the cucumber and the onion into cubes, bite-sized pieces. Grab prepared Shishito peppers from the refrigerator or make them fresh.
Place dressing ingredients into a small bowl and whisk together well with a whisk or a fork (always use what you have!)
Mix everything together in your salad bowl.
Drizzle the dressing on the salad and shake on the turmeric (optional) for some anti-inflammatory flavor.
Note: If you don’t want to use the dressing, opt for extra virgin olive oil with a squeeze of lemon and dash of salt and pepper!