Did you know that Arugula is an herb that is also used as a salad green? Yes, one of our favorite leafy green beds of goodness for salad, egg dishes and veggies is also an herb. A native of the Mediterranean, argula is called “roka” (RO-kah) in Greece and “rocket” elsewhere in the world. The name rocket comes from its peppery-bitter leaves that not only pack a punch of yummy and distinct flavor, but also lots of good nutrition, too!

Arugula is an excellent source of Vitamin A and B-complex Vitamins. It is also a rich source of certain phytochemicals which have been found to counter carcinogenic effects of estrogen and thus help benefit against prostate, breast, cervical, colon, and ovarian cancers.

This recipe is a winner, whether served as a salad – or in a wrap. Cool and easy to make, it’s a perfect cooling dinner for hot weather in August!

Prawn and Avocado Salad

The Dressing

4 TB Extra Virgin Olive Oil

Juice of 1 Orange

Juice of 1 Lemon, plus more for garnish

1 Tsp Dijon

1 TB Minced Cilantro + more for garnish

Sea Salt and Freshly Cracked Black Pepper to taste

Make the dressing by pureeing the oil, citrus, cilantro and mustard together in a blender – adding salt and pepper to taste, then set aside.

The Salad

1 Fennel Bulb, sliced

1 Avocado, sliced

16 Medium Shrimp

3 Green Onions, green parts only, sliced thinly

1 Bag Arugula

Toss together the fennel, avocado and shrimp with the dressing in a bowl. Place the arugula in 4 martini glasses and divide the salad on top. Garnish with more cilantro and a wedge of lemon.

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