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Health Benefits: Arugula and Spinach Salad With Apricots, Pistachios & Thyme

Updated: Jul 25, 2019


Arugula seasoned with lots of fresh squeezed lemon juice and crunchy salt, I love the way the flavors go together.

Truly one of my favorite salad combinations, lets take a closer look at all of the special health properties that the ingredients provide !


Arugula: Nutrient dense and high in fiber and phytochemicals which protect cells from damage that could lead to cancer, it also holds significant values of Calcium, Potassium, Folate, Vitamin C, Vitamin K, and Vitamin A

Spinach: Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Apricots: Shown to promote healthy eye, skin and gut health, season runs from around June to August, very hydrating, high in potassium, high in antioxidants.

Thyme: A member of the mint family, Thyme is antibacterial and offers vitamin C, Copper, Fiber, Iron and Manganese.

Pistachios: Contain healthy fats and are a good source of protein, fiber and antioxidants. Pistachios may help lower blood sugar and cholesterol. Loaded with Manganese, Copper, B6, Thiamin and Phosphorous


serves about 4

prep time: 10 minutes


Ingredients

3c. Baby Arugula 1/3 c. Shelled Pistachios, chopped

3c. Baby Spinach 1 Lemon

2 Apricots, thinly sliced Extra Virgin Olive Oil

1 Tbsp. Freshly Plucked Thyme Leaves Flaky or coarse sea salt


When putting any salad together I like to have all of my ingredients ready and people almost ready to serve.

To prep the salad have your apricots thinly sliced and set aside in a small bowl. When it comes to the Thyme try to find the thyme with the soft leaves that looks like its growing on a greener stalk, rather than the other kind which resembles a dried up bristly bush sometimes. Pluck the Thyme leaves until you come up with a little more than a tablespoon worth. Since the pistachios are already shelled all you need to do is give them a rough chop, its okay if some are still whole.

Now you're ready to put your salad together, since this salad doesn't use a dressing place all of the items in your mixing bowl (arugula, spinach,thyme, apricots)and squeeze the lemon juice over the salad, add salt and fresh cracked pepper. Give the salad its first toss, gently blending the items together and separating apricot slices that tend to stick to each other.

Add the olive oil, just enough to lightly coat the lettuces and add a little flavor to the salad. Toss again gently and serve.





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