Arugula with Edamame, Radish, and Avocado
Serves 4 | Prep Time 15 minutes | Cook Time 0 minutes
Arugula is a newbie to the cancer “superfoods” group. Researchers only recently discovered that arugula rivals its cruciferous cousins—such as kale and broccoli—in the amount of cancer-fighting sulfur compounds it contains. Normally, these sulfur-rich foods naturally taste a little bitter, but arugula tends toward a more peppery taste. Overall, this wonderful salad has a zesty feel, thanks to the cilantro-lime vinaigrette and radish. A friend of mine calls radish the sorbet of vegetables because of its ability to clean and brighten the palate. One taste, and I predict you’ll agree. Edamame, by the way, is just another name for soybeans.
Instructions
Combine the arugula or mixed greens with the edamame, radishes, and avocado in a large bowl. Add the vinaigrette and toss to combine.
STORAGE: If you must store the salad, don’t add the dressing. Store the greens and veggies in an airtight container in the refrigerator for 1 day at most.
PER SERVING: Calories: 160; Total Fat: 11.2 g (1.4 g saturated, 6.7 g monounsaturated); Carbohydrates: 12 g; Protein: 5 g; Fiber: 5 g; Sodium: 200 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil
1 teaspoon minced fresh ginger
1 cup peeled and finely diced sweet potato or garnet yam
1⁄8 teaspoon ground cinnamon
1⁄4 cup Magic Mineral Broth
(page xx) or water
3 cups cleaned, stemmed,
and chopped dinosaur kale,
in bite-size pieces
1⁄4 teaspoon sea salt
2 tablespoons golden raisins
1⁄4 teaspoon maple syrup
2 tablespoons ground pecans, for garnish