You often ask me about salads. Do I eat them?
Of course! I make them and absolutely love eating them.
Today I want to present you with a surprisingly simple, but at the same time unusual, arugula salad. We are used to seeing these greens in combination with cheeses or shrimp or in mixed greens. Here, I suggest making arugula the star of the dish and mixing it with celery and mushrooms.
At first glance, it seems this dish is nothing special, but you are very wrong!
The spiciness of the arugula in combination with the citrus note of celery gives an unusual range of pleasant aromas and flavors. By the way, arugula contains a “shock” dose of vitamin A and is rich in potassium, calcium, and magnesium.
The mushrooms add satiety, and the tomatoes are juicy. You will be surprised!
So simple and so delicious.
Ready? Set? Let’s go cooking!
2 mushrooms (champignon)
1 stick of celery
6-7 cherry tomatoes or any other tomatoes
A large handful of fresh arugula for one serving
1 Tbsp. lemon juice
1 Tbsp. olive oil or avocado oil (plus a little for frying)
Rinse and chop the mushrooms.
Lightly cook in olive oil until slightly soft.
Mushrooms should not be fried, but become soft. For raw food eaters, I advise baking the mushrooms at a low temperature in the oven or just add them raw. Cut the celery into strips.
Simmer tomatoes. Cut them gently, but you can divide each of them into two parts.
Mix all the ingredients for the salad in a cup, then pour in the oil and lemon juice. Salt to taste.