First, I want to apologize for being absent the last two weeks.
I was busy catching up with family members I didn’t see in Years! And I hope you did enjoy the guest posts last month. I went out for a weekend away from the city to the dead sea at Kempinski to relax. If you never visit the dead sea you should do, or at least use it’s products. They are very good for the body for both therapeutic purposes, and cosmetic ones.
This is a recipe I made before I moved back home. While there are lots of fresh and seasonal produce here, to create new recipes, I’m still settling in. And I need lots of kitchen gadgets and plates. I want to tell you my readers little stories like before, and how do I feel being here (in Jordan) after being in countries that are easier to live in. But again I need some more time to put my thoughts into it’s place.
I’m working on updating my content based on the traffic volume, and the survey result. So until I figured out, I would love to share this simple but fresh, nutritious, and fulfilling arugula salad.
Today I brought you a quick salad that is easy to prepare, very fulfilling, and satisfying, and no stove needed!
This salad has all flavors that you love. It is naturally sweetened, tangy, and little bit salty! It has the the crunchiness of arugula, and pistachio, and the softness from cheese.
Why this Arugula Salad?
It’s very healthy, and a complete meal (this salad is vegetarian and gluten free too!). It has the protein you need from white cheese, its has the vitamin C from tomatoes, it has the minerals from arugula, and healthy fats from pistachio. Moreover its an immunity booster with onion anti-inflammatory proprieties.
The ingredients are easy to find! And you can substitute them.
It is the best to make this arugula salad, and serve it immediately, so you won’t loose any nutrition value.
Arugula was the last new green I tried while I was living in the U.S. Here we have the same green but with a different name. As it did give a sharp taste to this salad, I don’t think I will have it again. I prefer spinach and kale over it.
Now to the recipe! Enjoy!
- 3 oz of baby arugula
- 10 pieces of pistachio halved
- 2 oz of Arabic white cheese sliced thin
- Cherry tomato halved
- ½ small onion sliced very thin
- 0.5 oz of golden raisins.
- 1 Tb olive oil.
- lemon juice of half lemon
- Wash the arugula and drain it. (I used a pre-washed)
- Slice the onion very thin.
- Cut pistachio pieces and tomatoes in halves
- Assemble all ingredients, and dress your salad.
- Serve immediately
*You can substitute arugula with spinach
Have you ever tried Arugula? How do you like to eat it?
*This post was first published on The- ZEIT