In this leafy annual from the cabbage family, you’ll find few calories but a wealth of antioxidants. This nutrient-rich source of folate, potassium, magnesium, calcium, and iron is also abundant in pro-vitamin A, as well as vitamins C and K. However, since the latter can increase blood viscosity, it’s advisable to avoid arugula if you’re taking blood-thinning medications.
Ingredients: arugula — half a medium bunch, young beet greens — ¼ bunch from one plant, cherry tomatoes — 100 g, pesto sauce — ½ tsp, olive oil — 2 tsp, feta cheese — 100 g, orange zest — 1 piece, salt — to taste.
Cut the tofu or mozzarella into cubes, halve the cherry tomatoes, and mix them with the arugula leaves and strips of orange zest in a serving bowl. To give the salad a Mediterranean flair, dress it with olive oil and pesto (this Italian sauce includes olive oil, pine nuts, basil, and Parmesan).
Life Hack
Avoid adding pepper to dishes with arugula, as this green has its own bitter flavor due to the mustard oil it contains. You can also top the greens with freshly boiled eggs, cut into quarters. The appetizing semi-runny condition of the yolks and whites is achieved by boiling for 4 minutes after placing raw eggs in cold water. If you drop raw eggs into boiling water, cook them for just one minute, then turn off the heat and let the eggs sit in the hot water for 7 minutes.