Betcha you didn’t know that I am an organic, hydroponic gardener! Ok, stop it! Do not go THERE–I love the show Weeds, but am not getting into THAT line of work! I only grow arugula (spinach is coming soon) in my nutrient dense Jacuzzi tub!
Arugula is hands down my favorite green and we eat plenty of it here at the casa–which is why we decided to grow it year round in the storage room! I can educate you on starting your own hydroponic garden later if you are interested, but this post is dedicated to the unbelievable salad I made for the first time last night.
The hot, very nutty, and just slightly bitter flavors of this Mediterranean green make it so much more interesting than regular lettuce. Plus, it is loaded with vitamins A, B, and C, potassium, folate, calcium, iron, and it surprisingly provides a high level of protein (about 25% of its content is protein!)! On top of that (hee, hee), it has been considered an aphrodisiac since Roman times! Sound good?? Then get out your cutting board and start chopping! This one will only take a few minutes to prep and will make your tummy (and significant other?) very, very happy!
Arugula and avocado salad
Servings: 2 large, 4 small
- 4 c arugula, chopped
- 1/2 red onion, sliced into rounds
- 1 champagne mango, cubed
- 1 avocado, pitted and thinly sliced
- 1 large lime
- dash of sea salt
- 1/8 t freshly ground pepper
- dash of chipotle pepper flakes
- 1 T EVOO
- 1 t agave nectar (or more, to taste)
- 1-2 T chopped cilantro (more to garnish, as desired)
Mix together the EVOO, agave nectar, cilantro, salt, pepper, hot pepper and 2 T lime juice and let sit. Stir occasionally to keep from separating.
Place the arugula, onion, and mango in a large bowl and add 1 T of lime juice, put a lid on the bowl and shake (if you don’t have a lid, just stir it well) to coat the vegetables with the lime juice. Add the dressing and repeat the stir/shake. Plate the salad and add the sliced avocado to the top. Sprinkle with a little more lime juice and the cilantro garnish and serve.