Something I hold very near and dear to my heart (and found out Bryan despises…) is arugula. There is just something about this dark, leafy green that I can’t seem to get enough of.
Arugula is often added to spring mixes, where it adds a delicious zest. While the young, paler leaves have a mild flavor – good for fresh dishes like salad and pesto – the older, darker leaves have a bit of pepper to them, making them an excellent addition to soups and pizza.
And guess what? Arugula has some killer health benefits too! It’s an excellent source of fiber, vitamins A, C, and K, folate, calcium, iron, magnesium, phosphorus, potassium and manganese. Arugula also provides high levels of protein, thiamin, riboflavin, vitamin B6, zinc, copper, and pantothenic for raising good cholesterol levels and lowering the bad.
Hip Hip Hooray!
Besides, isn’t it just fun to say arugula? Try saying it five times fast.
Arugula. Arugula. Arugula. Arugula. Arugula.
Okay, I’m sure y’all get the hint that I love me some arugula, and today’s recipe makes me love it even more – as if I needed more reasons.
Simple Arugula Salad with Olive Oil & Lemon
Yield: serves 4
- 2 bunches arugula, washed, dried, and torn
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 2-3T sunflower or pumpkin seeds
- 1/4 cup shredded parmesan cheese (feta would be good too)
- Salt and freshly ground black pepper
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Finally, add the seeds and parmesan cheese. Enjoy!
Hope everyone is enjoying their weekend so far! Bryan and I took the boys paddleboarding/kayaking today. As always, we had a wonderful time. 🙂
How handsome are my boys? I’m one lucky lady.