Salad Recipes

Salad or raw vegetables should be the main course on your plate. The best way to get your blood and tissues slightly alkaline is drinking the ionized Kangen water and eating plenty of alkaline raw vegetables.

Get creative with salads! Use the nutrition guide as a resource to add or change ingredients to these or other salad recipes. Choose the vegetables that you will eat and make sure you utilize the colors of the rainbow! The more of the different colors you have on your plate, the better!

Remember, preparing food in the kitchen should be fun! Make it a family fun event!

Alkalizing/Energizing Cucumber Salad

Serves 3

Cucumber is one of the most alkalizing and energizing foods that you can eat. It is considered to have a purifying effect on the digestive system and is very beneficial to the hair and skin. For a refreshing lift, lie down with a cucumber slice over each eye for a few minutes or rub a slice over your face after cleansing to tone and purify your skin.

  • 2 cups chopped cucumbers
  • 2 Tbs chopped parsley
  • 1 Tbs lemon juice
  • 1 Tbs flax seed oil or olive oil
  • 1/3 cup finely chopped peppermint
  • Mineral or Celtic Sea Salt, to taste

In a small serving bowl, combine the cucumbers, parsley, lemon juice, oil, mint, and salt. Toss together. Chill for several hours or overnight. Toss again before serving.

Rainbow Salad

Serves 8-12

Eating a rainbow of colored foods supports the balance of the energy in the body.

  • 1-2 heads green-leaf lettuce,washed, dried, and ripped into bite-size pieces
  • 1-2 heads red-leaf lettuce, washed, dried, and ripped into bite-size pieces
  • 1 Pkg prewashed baby leaf organic spinach
  • 1 head green cabbage, shredded
  • 1/2-1 head red cabbage, grated
  • 3-4 beets, grated
  • 4-5 carrots, grated
  • 2-3 summer (yellow) squash or zucchini, grated, or 1/4 butternut squash grated
  • 1/3-1/2 large jicama, grated
  • 1 each red, yellow, and orange bell peppers, sliced
  • 1-2 cucumbers, sliced
  • 1-2 pkgs. (approximately 8 oz.) sunflower seed sprouts, or a mix of sprouts, or the sprouts of your choice
  • 1 lb fresh green peas from the pod
  • 1-2 Tbs per serving salad dressing of your choice

Fill a large bowl with lettuces. (You can substitute a packaged salad mix: Get it as fresh as possible, and choose an organic one). Arrange grated vegetables on top of the greens, starting with the deeper, darker colors on the outside and working into the lighter colors on the inside to create a rainbow effect. Place sliced peppers and cucumbers on top. Sprinkle with sprouts and peas. Top with dressing, or pass it at the table. Choose a dressing from the recipes on this site or any one that fits this program. Or just sprinkle with a healthy oil (olive, grape seed, or avocado oil), mineral or Celtic sea salt, fresh lemon juice, and spices to taste. Experiment! Enjoy!

Sprouted Lentil Salad

Serves 4

This salad is hearty and also works well as a filling for halved bell peppers

  • 1 tsp flax seed oil
  • 1 Tbs lemon juice
  • 1 tsp Real Salt
  • 1 clove garlic, minced
  • Pinch of Zip (Spice Hunter)
  • 1 tsp Curry Seasoning
  • 2 cups sprouted lentils
  • 1/2 cup chopped onions

In a small bowl, mix the oil, lemon juice, salt, garlic, Zip, and curry powder. In a separate mixing bowl, combine the lentils and onions and toss.

Optional: Add some sprouted garbanzo beans, too!

Spinach Salad I

Serves 2-3

  • 1 head spinach
  • 1/2 cup cauliflower, cut in small pieces
  • 2 celery stalks, chopped
  • 6 radishes, chopped

In a large bowl, combine the ingredients and toss well. Top with a healthy dressing on this web page or based on this program.

Spinach Salad II

Serves 2-3

  • 1 head spinach
  • 1/2 cup cauliflower, cut in small pieces
  • 2 celery stalks, chopped
  • 6 radishes, chopped
  • 2 shallots, chopped (or 1 small red onion)
  • 1/2 cup chopped basil
  • 2 red peppers, chopped
  • 1/2 cup pine nuts

In a large bowl, combine all the ingredients and toss well. Top with dressings on this site or those based on this program.

Bean Sprout Salad

Serves 4

  • 1/4 cup flax seed oil
  • 2 tsp fresh lemon juice
  • 1/2 to 1 tsp of Real Salt
  • 1/2 tsp freshly ground pepper
  • 1 crushed clove garlic
  • 2 Tbs sesame seeds (soaked overnight)
  • 2 cups fresh bean sprouts
  • 1/4 cup finely chopped pimiento
  • 1/4 cup finely chopped green onion

For the dressing, combine the oil, lemon juice, salt, pepper, garlic, and sesame seeds in a blender, and puree.

Rinse the bean sprouts in cold water and drain. In a bowl, combine the bean sprouts, pimiento, and onion. Toss lightly in the pureed dressing.

Three-Bean Salad

Serves 2


  • 6 oz steamed fresh green beans
  • 6 oz steamed fresh wax beans
  • 6 oz cooked red kidney beans, drained
  • 1/2 cup chopped green onion
  • 1/4 cup snipped fresh parsley


  • 1/4 cup flax seed oil
  • 1/2 tsp Real Salt
  • 2 cloves garlic, crushed
  • 1/2 tsp Italian Seasoning

Mix the salad ingredients in a large bowl. Pour the dressing over the bean mixture and refrigerate for 2 hours. Just before serving, remove the bean mixture with a slotted spoon onto a lettuce bed.

Potassium Salad

Serves 4


  • 1 head cabbage (green or white), shredded or finely chopped
  • 3/4 cup chopped parsley
  • 3 grated carrots
  • 1 avocado, sliced into bite-size


  • 2/3 cup flax seed oil
  • 1/2 tsp Real Salt
  • Dulse, garlic powder, and onion powder, to taste

Combine the vegetables in a large bowl. Mix well. Toss with dressing to taste.

Alfalfa Sprout Salad

Serves 6


  • 3 cups alfalfa sprouts
  • 3 cups chopped summer squash
  • 2 red peppers, diced
  • 2 chopped green onions
  • 1/4 cup chopped red onion


  • 1 cup flax seed oil
  • 1/2 tsp Real Salt
  • 1-2 tsp seasoning blends, such as Italian or Mexican

Combine the vegetables in a large bowl. Toss with dressing to taste.

Wheat Sprout Salad

Serves 6

  • 3 cups fresh sprouts
  • 1 cup grated carrots
  • 3/4 cup minced onion
  • 3 Tbs flax seed oil
  • 1 1/2 Tbs fresh lemon juice
  • Paprika

Mix all the ingredients except the paprika. Sprinkle with paprika. Serve on a bed of lettuce, adding Real Salt to taste .

Broccoli Salad

Serves 2

  • 1 head broccoli
  • 1 cup diced celery
  • 4 chopped scallions
  • 1 large chopped red onion
  • 1/3 cup of dressing from this website or based on this program

Cut the raw broccoli into bite-size pieces. Mix all the ingredients and chill for 1 hour.

Colorful Cabbage

Serves 4

Cabbage is considered one of the most powerful therapeutic foods in the world. Many studies have linked eating cabbage with a reduction of cancer, especially colon cancer. Also, cabbage juice has been proven to help heal stomach ulcers and prevent stomach cancer. Cabbage is a super-food!!!

  • 2 cups thinly sliced red cabbage
  • 2 cups thinly sliced green cabbage
  • 1 carrot, grated
  • 1 red pepper, slivered
  • 1 yellow pepper, slivered
  • 1 green pepper, slivered
  • 1 orange pepper, slivered
  • 1/4 cup chopped scallions
  • 1/4 cup minced parsley
  • 1/4 cup lemon juice
  • 3 Tbs water
  • 1 Tbs extra-virgin olive oil
  • 1-2 tsp dried red chili powder
  • Dash Real Salt

In a bowl, combine all ingredients. Toss thoroughly and let the flavors mix for at least half an hour before serving.

Zucchini Toss

Serves 4


  • 1 medium head red-leaf lettuce
  • 1 small head romaine lettuce
  • 2 medium zucchini, thinly sliced
  • 1 cup sliced radishes
  • 3 green onions, sliced


  • 1/4 cup flax seed oil
  • 2 Tbs Real Salt (if too salty, reduce salt)
  • Garlic clove(s) to taste, crushed
  • 1/4 tsp dried tarragon leaves

Combine all the vegetables in a large bowl. Toss with the dressing.

Cauliflower Toss

Serves 4


  • 1/2 medium bunch romaine lettuce, torn
  • 1/2 small head cauliflower (broken into florets, 2 cups)
  • 1/4 cup sliced radishes


  • 1/4 cup flax seed oil
  • 1 green onion sliced
  • 1/4 Tbs dried dill weed
  • Vegetized or sea salt
  • Freshly ground pepper

Layer half of the lettuce and cauliflower in a salad bowl. Top with the radishes and the remaining lettuce and cauliflower. Combine the dressing ingredients, mix, and pour over the salad.

Fresh Cucumber Dills

Serves 6

  • 2 large cucumbers, peeled, and thinly sliced
  • 2 Tbs fresh dill weed
  • 1 Tbs fresh lemon juice
  • 3 Tbs distilled water
  • 1/2 tsp Real Salt
  • Dash of cayenne pepper

Drain the cucumbers well. Stir the remaining ingredients together and add to the cucumbers; mix well. Cover and chill overnight.

Raw Kale Salad

Serves 4-6

This chewy, hearty salad is loaded with nutrients and delicious.

  • 2 heads or bunches of green kale (organic, if possible)
  • 1 red onion, diced
  • 1/3 cup olive oil
  • Real Salt, to taste
  • Sun-dried tomatoes (optional)
  • Pine nuts or nuts of choice (optional)
  • Dehydrated Veggie Blend (optional)

Wash the kale by submerging it in a large bowl (or clean sink) filled with water, with salt added (Real Salt). Swish the kale around to completely wash the curly-edged leaves. Rinse, and shake off the extra water.

Carefully cut the leaves away from the core stems and cut or gently tear into bite-size pieces. Dry the kale pieces in a salad spinner.

Combine the kale and diced re onion in a bowl with a resealable lid (i.e. tupperware) and stir in the olive oil, adding salts to taste. Make sure all the kale gets coated with the oil, so it’s shiny. Use more oil if necessary. Stir in any of the optional ingredients you like ( or wait until just before serving to maintain crunch).

Seal the bowl with a lid and place in the refrigerator overnight to marinate and soften the kale.