I love fresh arugula and have been able to buy it fresh from my AZ local farmers market the past few weeks, bundled in the most beautiful bunch. It’s a heartier green so it stores nicely in the fridge for a week or so. I was so excited when I bought some Saturday, I had a friend try a piece of it, raw. Willingly so, he responded with a funny face and commented on the tinge of natural spiciness it had. I then dressed it in the below dressing and gave it to that same friend who undoubtedly loved it… much more so than the first time!
When you are preparing this meal, taste the arugula raw, and then taste a leaf after it is dressed. From spicy to spunky & sassy simply with a few new flavors. It doesn’t take much for a taste profile transformation to occur, just real ingredients and good intent.
What You’ll Need:
- Fresh Arugula
- Any sprouts (I used mung bean, you can use alfalfa, broccoli, etc)
- 1 T peanut butter
- 1 T Nama Shoyu or Soy Sauce
- 1-2 tsp fresh ground/minced ginger
- 2 T white wine vinegar
- 2 T non-GMO, expeller pressed canola oil
- 1 T sesame seeds
Combine the washed and dried arugula and sprouts into a bowl. In a cup, mixing bowl, or mason jar, combine all the remaining ingredients. Shake or mix thoroughly. Lightly dress the fresh mix with dressing. (You most likely won’t use all the dressing so keep it in a jar in the fridge for future use.)
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