Lemon Peel Salad

By Eyal Shpringer

Lemon Peel Salad
This rich tasting recipe is inspired by traditional salads of the Jewish communities in north Africa.
The salad has an intense flavour and is usually served as a side dish.

Lemon peel from 3 squeezed lemons
1 teaspoon sweet paprika
1/4 teaspoon salt
1 tablespoon olive oil

Cut lemon peel to thin slices.
Mix sliced lemon peel with salt, sweet paprika and olive oil.
Let the salad ‘sit’ for 30-120 minutes and serve.

Traditional Medicine perspective:
Citrus peels are used in Chinese medicine to improve digestion, cleanse the liver and reduce mucus accumulation. The Lemon peel salad is packed with  antioxidants, Vitamin C, flavonoids, pectin and limonene. These ingredients contribute to health and can also be incorporated in cancer treatment. At our clinic, we use this salad as a cleansing recipe and often prescribe it (following proper diagnosis) to cancer patients, as well as patients suffering from arthritis, hyperlipidemia and certain digestive problems.

Eyal Shpringer, Dipl.AC, Cl Hb:  A Chinese medicine practitioner and a clinical herbalist, specializing in Chinese nutrition and traditional nutritional proaches. Clinical director and Head of the integrative nutrition team at the The Center of Complementary and Integrative Medicine, Oncology Division, Tel Aviv Sourasky Medical Center (Ichilov), Israel.

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