Arugula Lemon Salad
There’s a reason that we serve a simple green salad to accompany dinner when the greens start popping up outside. The slight bitterness from the spring greens stimulate our stomach acid and help our digestive system wake up after a long winter of well cooked foods. The lemon juice and olive oil help to soften and predigest the greens which helps your body to absorb all of the vitamins and minerals even better. The parmesan gives it a boost of vitamin K which helps our bodies use the calcium in the arugula. I love how foods that taste so good together also work together synergistically to nourish our bodies. That’s something no supplement will ever be able to do!
Ingredients:
a few handfuls of arugula
juice from one lemon
a drizzle of olive oil
a pinch of good salt
some fresh black pepper
shaved parmesan or pecorino
Directions:
Put the lemon juice, olive oil, salt, and pepper in a large bowl and use a fork to whisk them together. Add the arugula and massage the dressing in. Add the parmesan on top and serve.
