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.
Arugula Goat Cheese Salad
I created this salad on a warm summer day. Warm weather and lower levels of stress and mental exertion are the perfect conditions for digesting raw foods, which are harder for our digestive systems to handle during the cold, winter months, according to Traditional Chinese and Ayurvedic medicine. Therefore I indulge in the light-tasting, refreshing feel of raw foods when I can and this salad is the perfect thing to take advantage of when the sun and digestive fire are burning bright.
A generous helping of fresh arugula
1 ounce goat cheese (goat cheese has lower levels of lactose and is free of caseine, the protein in dairy products that people react to. Many people who are sensitive to dairy products can safely consume goat and sheep’s milk products.)
1 tbs sunflower seeds
1/2 green apple, chopped into small pieces
Dressing: a splash of both balsamic vinegar and extra virgin olive oil (the Italians use 2 parts vinegar to 1 part oil to perfect their salad dressings; a pinch of salt also helps to balance and seal in the flavours of both the vinegar and the oil.)
Toss all the ingredients together and serve fresh. This salad makes a great side dish, a protein and vitamin-rich lunch or an addition to any larger meal. It’s an excellent side to bring to a friend’s house and compliments any summer get-together nicely. Enjoy!