Zuchini and Arugula Salad

I ordered lunch from Dig Inn once and loved their side zuchini and arugula salad, so I thought I’d give it a shot at home. We had some extra green squashes so I chopped it into little pieces and discovered they didn’t need to be cooked before eating.

Afternoon snack: Zuchini, arugula, and beet salad on endive with a side of hummus. Drool.

Zuchini, arugula, and beet salad on endive with a side of hummus. Drool.

This salad is so simple and refreshing and we didn’t need to use any oil. The arugula is so rich in flavor it hardly needs anything else. We added some beets for color and snacked on it with endives. All you need is a little patience in chopping, lemon, salt and sugar, and you’re on the way to healthy and happy.

It's about color.

I love this salad’s color, and that’s only secondary to its taste.

Zuchini and Arugula Salad

2 small zuchinis, chopped into 1/4 inch cubes
About 5 stalks arugula, washed and chopped finely to make 1/2 cup
1 medium beet, baked or boiled, then chopped into 1/4 inch cubes

Dressing:
Juice of half a lemon
a pinch of sugar
Salt and pepper to taste

Stir together dressing ingredients and combine with chopped vegetables. Serve with an entree, or eat as a snack/appetizer. Top photo shows the salad stuffed in an endive.

Mangia!

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