Sprout salad with radish and cress

Name: Sprout salad with radish and cress
Total time: 10 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 100 g mixed sprouts (alfalfa, radish, lentil); 1 bunch of radishes; 1 punnet of cress; ½ cucumber; 2 tbsp linseed oil; 1 tbsp lemon juice; Salt and pepper

Mixed sprouts, radishes, cress and cucumber with linseed oil and lemon — slightly peppery, very fresh.

10 min
2 servings
raw
100% alkaline-forming

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Sprout salad with radish and cress — 2 servings, 10 minutes

Method

4 steps, 10 minutes.

Rinse the sprouts in a sieve under cold water and leave to drain.
Thinly slice the radishes and cut the cucumber into small cubes.
Whisk together the linseed oil, lemon, salt and pepper.
Toss everything together gently and snip the cress over the top with scissors.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Sprouts, radishes, cress and cucumber are alkaline-forming — purely alkaline and on the table in five minutes.

Experience-based model

Tip from the kitchen

Lentil sprouts are milder than radish sprouts — the better mix for beginners.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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