This article is sponsored by Earthbound Farm. All opinions and the arugula salad recipe are my own.

So, I know this is another one of my summer green salad recipes but I really couldn’t help myself. I’ve been making batches of Brussels sprouts on Sunday nights and storing them in my fridge for the week. And I’m obsessed.

They’re great snacks to pop into your mouth with a few almonds. I kinda think of them like fiber bombs. Hehe.

Another summer staple in my fridge is red bell peppers and arugula. I love the combination of sweet, juicy peppers with peppery arugula. I’ve become a big fan of arugula in the last year mainly because it’s a cruciferous veggie (part of the broccoli, cauliflower, Brussels sprout family) which helps with detox and removing bad estrogens from your body.

Yes, I know it’s hard to believe but arugula is one of the best detoxing veggies you can eat! Many of my clients and readers, like you, enjoy arugula more than broccoli and cauliflower because they find it much easier to digest than the other detox veggies.

Since I’ve been detoxing the last few years – I’ve been loading my plate with this family of veggies to help me detox properly (fueling phase 1 and 2), which will be outlined in my book! Even though I often munched on arugula’s family members, I wasn’t a fan of the peppery flavor until recently.

It’s a perfect leafy green to add flavor to any dish – whether it’s a salad or a main course of rice, quinoa, millet, pasta, etc. because unlike other salad greens which would wilt when tossed into those recipes, arugula keeps its lovely shape and texture, not to mention the pepper-kick that it brings to your meal adds so much pizzazz that you don’t need lots of dressing or ingredients!

By now you know I’m a huge fan of my clients (and you) eating more greens – it’s so easy to fold a handful of pre-washed organic arugula into almost any meal from savory oatmeal to salads and tacos! Trust me – it’s way easier than you think.

This salad is one of those simple dishes that can be tossed together for a summer BBQ or picnic, enjoyed in the fall while your husband/boyfriend/friend is eating nachos and watching Monday night football, whipped up in the middle of winter when arugula is still SO popular and so are these B. sprouts, tossed together in the spring for a fabulous Mother’s Day dish or just enjoyed as a mid-day snack or appetizer anytime before your main meal. I think you get the picture, right? It’s a pretty versatile meal that you’ll wanna make again and again. I’m not stopping you, that’s for sure.

If you haven’t tried arugula, do me a favor and reach for the Earthbound Farm package so you can feel good about knowing it’s certified organic with no pesticides or herbicides. Then you can have a ball putting together my recipe below – it’s gotta lot of crunch and flavor to it. Almonds sub for croutons so there’s a hearty dose of protein and fiber in each bite of this baby. Go ahead, dig in!

Then you can thank me when you become obsessed with Earthbound’s lettuce, like I am! I’m hooked for sure. There’s not a day my fridge isn’t stocked with their products… check out their helpful tips, recipes and products on their fun-filled Organic Bound blog.

For more of my favorites, follow along on Facebook, Pinterest, Instagram, and Twitter.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

Arugula Salad with Almonds & Lemon Dill Vinaigrette

Serves: 4

 

Print

Prep

10 minutes

Cook

0 minutes

Total

10 minutes

 

Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 12 medium Brussels sprouts
• 4 cups Earthbound Farm Organic Arugula
• 1 small red onion thinly sliced
• 1 red bell pepper thinly sliced
• 1/4 cup raw almonds
• 2 Tbsp. extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tsp. freshly squeezed orange juice
• 2 Tbsp. finely chopped fresh dill
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper
• 1/4 tsp. fresh orange zest

Instructions

1. Place Brussels sprouts in a steamer basket in a medium pot with 1-2 inches of water over medium-heat. Steam for 10-12 minutes or until sprouts are tender. Remove from heat; rinse under cold water and set aside.
2. In a large bowl, combine arugula, onion, red bell pepper and almonds; set aside.
3. Using a sharp knife, slice cooled Brussels sprouts in half, lengthwise and add to arugula mixture.
4. In a small bowl, whisk remaining ingredients and pout over arugula mixture; gently toss to coat.
5. Serve immediately.

Nutrition Facts

Arugula Salad with Almonds & Lemon Dill Vinaigrette

Amount Per Serving

Calories 176 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Sodium 151mg7%

Potassium 532mg15%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 5g6%

Protein 5g10%

Vitamin A 2498IU50%

Vitamin C 105mg127%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This post is sponsored by Earthbound Farm. All opinions are my own; I use Earthbound Farm Organic Salads in my daily life; it’s an easy way for me to get my organic veggies without worrying about cleaning lettuce and worrying about toxic pesticides, chemicals and herbicides on conventional salads.