Joy's Organic Kitchen

I have often been asked how I prepare healthy food on a daily basis. This is my way to show you my daily life with food: shopping at the Hollywood Farmers Market; turning beautiful produce into delicious feasts; buying, storing and cooking food within the confines of my busy life; and doing it all on a budget. I hope you will get some ideas that will fit into your life; and an expanded way of looking at food and its connection with your body, your health, your community and the planet.

Saturday, June 15, 2013

Arugula and Lime Salad

Arugula is a zesty green. When you can find small leaves of wild arugula at the market, pick them up to toss with lime juice and garlic in this simple salad that gives a lift to any meal.

It also adds a boost of nutrition. Arugula is in the cruciferous family, so it has the anti-cancer benefits of cabbage and broccoli. It's also high in antioxidants, vitamin C, and bone-supporting minerals.

Arugula and Lime Salad
1 clove garlic
juice of 1 lime (about 2 tbsp)
1 tbsp cilantro
2 tbsp olive oil
1 bunch arugula (4-6 cups)

Mash garlic with a little salt. Whisk together with lime juice, cilantro and olive oil. Season to taste.

Wash and dry arugula. Remove any really thick stems. Put in a bowl. Toss with a little of the dressing, just enough to coat. Serve the extra dressing on the side.

Serves 4

2 comments:

garden gnomeJune 22, 2013 at 2:41 PM
This looks yummy.I really like lime in salad dressing. To make it more limey I add some zest from the lime. I've never combined lime and cilantro, so I dont know if it would be too much.
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Joy CarrollJune 23, 2013 at 3:54 PM
Lime and cilantro are great together, so I'm sure the extra zest would be good. Just make sure you're using an organic lime and that you wash off the dust of the road (and all the hands that have touched it) before you grate the zest off.
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