Arugula, Rocket or Eruca sativa (if you’re fancy), has the most intoxicating, distinct flavor profile ever. It’s pungent earthiness is only complimented by the robust punch of pepper-like flavor that the little green leaves pack. In recent years, this once exotic green has made it’s way into the mainstream rotation of healthy greens that you can find in most grocery stores, farmer’s markets, and our spring meal plans.
I’ve already started to receive my weekly bunch of arugula from my local CSA and couldn’t be happier about it. Arugula is an early spring green that is low in calories but has no shortage of flavor.
Here are a few of my favorite ways to eat arugula:
All on it’s own arugula makes a great base for a delicious salad. Often times I’ll pair it with diced apple, avocado and some sunflower seeds. Just squeeze a fresh lemon on top and drizzle it with extra virgin olive oil and a pinch of salt for a refreshingly bright meal. The peppery nature of arugula pairs nice with a sweet balsamic too.
I fell in love with arugula when I first had it on top of my pizza during my travel through Italy; basic Margherita pizza topped with a mound of fresh arugula. Or toss on a few leaves right before you take the pizza out and they will wilt to perfection giving you a gourmet twist to your classic pizza.
Grain bowls have become all of the rage lately, and arugula’s flavor plays nicely with quinoa, farro and brown rice.
Use it instead of spinach anytime you want to spice up your life and try arugula instead of basil for pesto (trust us on this one).
Here are the top 5 reasons I love arugula
Fights against free radicals due to its high levels of folic acid and antioxidants such as vitamins C, K, and A.
It’s an immunity booster due to all of the antioxidants, helping to prevent the simplest to most complex illnesses.
It’s high content of Vitamin A greatly improves the condition of bones, teeth, and eyes.
All the flavonoids found in Arugula are crucial for protecting skin, and lungs.
Helps remove toxins from the body.