If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula. It has delightfully pungent leaves that have been used in Mediterranean cuisine for centuries. It is a perennial favorite in Italian cooking.
Arugula is often added to salad mixes, and adds a delicious zest. The young, paler leaves have a mild flavor, good for fresh dishes like salad and pesto, while the older, darker leaves have a bit of pepper to them, making them stand out in soups and pizza toppings.
There are many health benefits of Arugula. It derives a lot of nutritional value from its cruciferous family roots, such as antioxidant benefits from glucosinolates and detoxifying power from enzymes. It’s an excellent source of fiber, vitamins A, C (to boost the immune system), and K (for bone strength), folate, calcium, iron, magnesium, phosphorus, potassium and manganese.
Arugula also provides high levels of protein, thiamin, riboflavin, vitamin B6, zinc, copper, and pantothenic acid (vitamin B5) for raising good cholesterol levels and lowering the bad. Its flavonoid content has multiple benefits: to prevent cholesterol from sticking to arteries, lower blood pressure, increase blood flow, lower inflammation, and improve blood vessel function.
Eat This With That
This recipe is light and simple to make. You can serve this salad with fish for lunch or a light dinner. The lemon and peppery favor go well with a lighter fish, such as Baked Lemony Flounder.
- 4 cups of arugula
- 2 tablespoons of diced red onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- In a medium size bowl, toss all indigents.