Wild herb salad with flowers and pear

Name: Wild herb salad with flowers and pear
Total time: 15 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 100 g wild herb and salad leaf mix (dandelion, rocket, lamb’s lettuce, sorrel); 1 ripe pear; 1 handful of edible flowers (nasturtium, daisies, borage); 2 tbsp almonds, roughly chopped; 2 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper

Dandelion, rocket, lamb’s lettuce and edible flowers with pear wedges, almonds and a lemon oil — the wayside salad.

15 min
2 servings
raw
100% alkaline-forming

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Wild herb salad with flowers and pear — 2 servings, 15 minutes

Method

4 steps, 15 minutes.

Wash the leaves and gently spin them dry; just give the flowers a shake.
Cut the pear into thin wedges and drizzle with a little lemon juice.
Whisk together the olive oil, the remaining lemon juice, salt and pepper.
Toss the leaves with the dressing, then scatter the pear, flowers and almonds over the top.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Wild herbs are rich in bitter compounds; like pear and almonds, they are alkaline-forming — a purely alkaline salad with flowers instead of croutons.

Experience-based model

Tip from the kitchen

Only eat flowers you can identify with certainty and that are untreated — nurseries and farmers’ markets have them in summer.

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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