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Arugula Salad

I first had this salad at a cute little restaurant on the Oregon coast called Noster Kitchen. They have great vegan options on their menu, and a delicious smoothie bar. I'm a fan of arugula, which has almost a slight bitter taste to it. My Brazilian friends introduced me to it, and ever since I have been hooked.


This salad is full of color, taste, and nutrition.




Benefits of Arugula:

Arugula is full of calcium, potassium, vitamin C, K, A, and folate.


Benefits of cabbage:

Cabbage is an anti-inflammatory food that is packed with vitamin C. It can help to improve digestion, lower cholesterol, and blood pressure.


Benefits of quinoa:

Quinoa is a whole grain that has plenty of fiber. It's a great source of plant-based protein and is gluten free. It's a great source of antioxidants.


Benefits of pumpkin seeds:

Pumpkin seeds are rich in antioxidants and can help to reduce the risk of certain cancers. They can help to improve prostrate and bladder health, as well as improving heart health. They are high in fiber and can help lower blood sugars.


















Ingredients:

Arugula

Purple Cabbage

Quinoa

Red onion

Pumpkin seeds

Cilantro

Tahini Dressing (see below for recipe)


Directions:

Honestly, just put it all on the plate and top with the tahini dressing. You can make it as small or big as you want, which is why there are no measurements.


Tahini Dressing:


Ingredients:

1/2 cup tahini

1 lemon, juiced

1-2 tablespoons maple syrup

2 tablespoons olive oil

1/4 teaspoon salt

2 tablespoons cold water


Directions:

Place all ingredients in a bowl and whisk together until well combined. Add a little extra water if needed for a better consistency. Store in a closed container for 5-7 days in the refrigerator.







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