Rainbow salad


SIMONNE HOLM is a photographer and plant-based cooking and lifestyle coach. Here she shares one of her alkaline food recipes for healthy living. Simmone specializes in alkaline diets, and has published the book, How I Healed Myself from Toxins.

This simple dish is a fun and decorative way to make a fresh salad of any vegetables. Serve it as an appetizer or a main course. Let the youngest ones decorate their own plates and enjoy this delicious energy rich gift from Mother Nature.

Prep Time: 15 minutes
Cooking Time: 15 minutesServes 4
Fresh vegetables = Alkaline Quinoa and beans = Protein1 cup = 250 ml



Cook the quinoa as described on the packet or cook it this way:


1.5 cups quinoa – I use a mix of white and black quinoa
3 cups water
½ tsp salt


Rinse the quinoa well.
Add the quinoa and water to a pot and bring to the boil without a lid.
Reduce to medium heat and cook for about 15 minutes, until the water is absorbed.
Remove the pot from the heat, cover it and let it steam for a least 5 minutes.
Remove the lid and fluff the quinoa with a fork.
Let it cool to room temperature before placing in the fridge.
Keeps up to 4 days in the refrigerator.



Juice of 1 lime (or lemon)
1 tsp zest of lime
¼ cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 handful basil leaves
1 handful mint leaves
½ avocado, to make it a little thick
¼ tsp whole salt, plus more to taste
¼ cup water


Place all ingredients in a blender and blend until fairly smooth. Add salt to taste. Add additional lime juice or water to thin the dressing if desired.




2 medium carrots, peeled
1 cucumber
1-2 radishes, peeled
1 small zucchini
2 tomatoes or ½ red capsicum
½ cup white beans, cooked (optional)
1-2 salad leaves for each portion
1 tbsp fresh chili
A little fruit, like melon or ¼ apple. I use cantaloupe melon
1 tbsp fresh herbs or cilantro leaves


Wash the vegetables and peel the carrots and radishes.
Finely julienne the carrots, cucumber, radish, fruits and zucchinis into matchsticks.
You can use a mandoline slicer, a vegetable peeler, a sharp knife, or a food processor.
Finely chop the tomatoes, the herbs and the chili.



When the quinoa has cooled, use a jar lid or small bowl to shape the quinoa and then place it on a dinner plate.
Pour some Alkal sauce over the quinoa.
Decorate it with your prepared vegetables.
Add more sauce over the vegetables.
Finish by adding chopped herbs and tomatoes or red capsicum.


Photographs and Article by SIMONNE HOLM


About Simonne Holm

ALKALINE-INSTITUTE www.alkaline-institute.com

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