Gaby
Arugula is a leafy annual in the cabbage family that’s low in calories but high in antioxidants. It’s a good source of folate, potassium, magnesium, calcium, and iron, and it’s rich in provitamin A plus vitamins C and K. If you’re taking blood-thinning medications, avoid arugula because vitamin K affects blood clotting.
Ingredients: arugula — half a medium bunch; young beet greens — 1/4 bunch (from one plant); cherry tomatoes — 100 g; pesto — 1/2 tsp; olive oil — 2 tsp; feta cheese — 100 g; orange zest — zest of 1 orange; salt — to taste.
Cube the feta (or use tofu or mozzarella), halve the cherry tomatoes, and toss them with the arugula leaves and strips of orange zest in a serving bowl. For a Mediterranean touch, dress the salad with olive oil and pesto—pesto is an Italian sauce made from olive oil, pine nuts, basil, and Parmesan.
Life Hack
Don’t add pepper to arugula dishes—the greens have a peppery bite from mustard oil. Top the greens with freshly boiled eggs, cut into quarters. For semi-runny yolks and just-set whites, place raw eggs in cold water and boil for 4 minutes. If you drop raw eggs into boiling water, cook them for 1 minute, then turn off the heat and let the eggs sit in the hot water for 7 minutes.
