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Fresh Arugula Salad

Image of fresh arugula salad on a plate.

With Spring arriving and it’s longer days and (hopefully) warmer and sunnier days as well. It’s time to clean, reset and recharge. Although many of us make resolutions in the New Year, others obtain energy in Spring, similar to a bear coming out of hibernation: we are more alert, awake and motivated. We may feel like eating lighter meals and become more active. This Fresh Arugula Salad is absolutely full of flavor ad so tasty.

This delicious (and beautiful) Fresh Arugula Salad features pecans, pomegranate, and a fresh lemon-mint dressing.

Lighter meals often include salads, but it’s easy to get into a salad rut. Keep your taste buds happy with our Fresh Arugula Salad anti-inflammatory recipe, incorporating seasonal ingredients like fennel and mint.

We love arugula (also called “rocket”) for its spicy, peppery flavor and its many benefits! Like other cruciferous greens such as kale and broccoli, it’s a nutritional powerhouse to infuse your body with health and vitality, help protect you from disease, and aid in detoxification.

Arugula (from Wikipedia)

Arugula /əˈruːɡulə/ or rocket is an edible annual plant in the Brassicaceae family used as a leaf vegetable for its fresh peppery flavor. Other common names include garden rocket, or simply rocket (British, Australian, South African, Irish and New Zealand English), and eruca. Some additional names are “rocket salad”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, and Turkey in the east.

Eruca sativa grows 20–100 centimeters (8–39 in) in height. The pinnate leaves have four to ten small, deep, lateral lobes and a large terminal lobe. The flowers are 2–4 cm (0.8–1.6 in) in diameter, arranged in a corymb in typical Brassicaceae fashion, with creamy white petals veined in purple, and having yellow stamens; the sepals are shed soon after the flower opens. The fruit is a siliqua (pod) 12–35 millimeters (0.5–1.4 in) long with an apical beak, and containing several seeds (which are edible). The species has a chromosome number of 2n = 22.

Fresh Arugula Salad

Image of fresh arugula salad on a plate.

Lighter meals often include salads, but it’s easy to get into a salad rut. Keep your taste buds happy with our Fresh Arugula Salad anti-inflammatory recipe, incorporating seasonal ingredients like fennel and mint.

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Prep Time
20 mins

Total Time
25 mins

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Course
Salad, Snack

Cuisine
American

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Servings
4

Ingredients

  • 4 cups Arugula* or one 5 oz container
  • 1 Fennel bulb chopped or sliced finely
  • 1 bunch mint coarsely chopped or torn
  • 3/4 cup pecans toasted
  • 1 pomegranate ) or ½ cup pomegranate seeds (or more to taste
  • salt to taste
  • pepper to taste

Dressing

  • 1/4 cup Lemon juice
  • 1 tsp grated lemon zest or dried is fine, too
  • 1/4 tbsp solive oil
  • 1 tbsp spomegranate juice
  • 1/4 tsp Sea Salt
  • 1 tbsp fresh mint leaves

Instructions

  1. Add all ingredients in order to a salad bowl and toss. Top with salt and pepper as desired.
  2. For dressing: Blend together the dressing in a blender or food processor until creamy.

Notes

*or other peppery green such as watercress

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