Arugula is a fantastic, spicy green to grow in the garden. Arugula has a unique nutty, white pepper flavor that packs a punch.

Arugula fresh from my garden is ready for sandwiches, pasta and my new salad recipe. Grow it or pick it up at a farmer’s market.

In fact, I’ve tossed seeds in the garden and been surprised to see it growing like a weed and then turn into a bush. Just be sure to snip off the buds to prevent bolting, but if it flowers don’t be afraid to eat them too. This healthy green-leafed plant from the Mediterranean is part of the Brassicaceae family and is loaded with tons of vitamins. It’s a cool season crop, also known as rocket, that can grow for months in the Pacific Northwest.

I like arugula in sandwiches, wraps, mixed in with other greens to add zip or thrown in pasta. If you aren’t growing it in your garden, pick up a bunch from the farmer’s market or your local grocery store to make this fast, easy recipe that’s perfect for lunch or dinner. This recipe I created is an explosion of flavors in each bite with the spicy arugula, creamy avocado and crunchy cucumber.

Hot in the Kitchen

Arugula Avocado Salad 

2 packed cups of arugula

Arugula with simple ingredients makes a great spicy salad with a tangy dressing.

½ avocado diced

1/2 of tomato diced

¼ of cucumber diced

wedge of lemon

Dressing: combine the following ingredients thoroughly

1 tablespoon balsamic vinegar

3 tablespoons olive oil

2 teaspoons honey

Dash of salt and pepper

Lightly toss arugula, avocado, tomato and cucumber with dressing and squeeze a wedge of lemon juice on top. To add protein to the salad just add diced firm tofu.

Arugula Avocado Salad is a great lunch or dinner for one person.

Cheers

Christine