Arugula is in season right now; everyone’s gardens are blossoming with it and that’s fantastic news. Its pretty, delicately shaped leaves and interesting, spicy bite combines well with any summer salad recipe. It provides flavour and punch to a nutrient-rich profile of fat soluble vitamins, calcium and carotenoids. Plus, there’s something about it that just makes me feel fancy.
Since the summer I’ve been obsessed with this particular salad. It consists of strawberries, a handful of almonds and baby spinach (or mixed greens) and is dressed with a simple vinaigrette of balsamic vinegar and olive oil.
When people picture “healthy food”, chances are high that the first food that comes to mind is salad, especially nutrient-rich spinach salad. According to Traditional Chinese Medicine, raw foods require more digestive “heat” to break down and, therefore, are not recommended in the winter, unless accompanied by warming spices, or soups and stews.