Vegan. Grain Free. Anti-inflammatory. Super Detoxifying.
This salad's ingredients make for a super detoxifying and cleansing side dish. We love to use raw arugula as the base for some our salads because its packed with many more nutrients than iceberg or even romaine, and it gives off a more distinct flavor profile than spinach.
Arugula is in season in early summer and in early fall and this week we've paired it with a fall flavors that are full of anti-inflammatory ingredients like carrots, sesame oil, ginger, and almonds. This dish is packed with vitamins A, C, and K and provides a rich source of calcium and healthy fats. The sweetness of the carrots balances the peppery-like flavors of arugula and then we've added some simple healthy fats to round out the taste and make this a super satisfying side dish.
Arugula & Carrot Salad with Sesame-Ginger Dressing (PRINT RECIPE)
4 packed cups baby arugula (4-6 ounces)
2 medium carrots, grated
1 rib celery, thinly sliced
1/3 cup almonds, slivered
2 1/2 tablespoons olive or flax oil
1/2 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon soy sauce, tamari, or coconut aminos (or gluten free soy sauce)
1 teaspoon honey or agave
1/2 teaspoon grated ginger
~Jennifer & Billie
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.