Now, this is a salad that could never bore me. I love the way the inherent sweetness of the carrots is intensified once baked and then pairs perfectly with the creaminess of the avocados. Arugula has an intense peppery flavor, so I like to pair it with a mix of other greens to balance out its bitterness. A savory punch from the salad’s vinaigrette brings all the flavors together in one uniform arugula salad that has a variety of textures and tastes. With each bite, you also get the goodness of greens. It’s the perfect lunch, snack, or pre-dinner nosh. Enjoy!
Salads glow, no matter what.
Arugula: is a cruciferous vegetable with a high carotenoid content, which is import in the prevention of disease like cancer and macular degeneration. Arugula is also lower in oxalate, a compound that prevents the absorption of calcium, than spinach and other foods. Arugula is rich in phytochemicals and di-indolyl-methane, which has antibacterial and antiviral properties. It is also a great source of vitamin A, vitamin C and vitamin K and rich in iron and copper.
Get the full recipe @Greatist.
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