Arugula is one of my all-time favorite greens, and this recipe helps you enjoy it in a whole new way. I love it’s peppery taste but it’s also high in vitamin C and magnesium, with anti-inflammatory and detoxifying properties as well. It’s important to remember that people with digestive disorders are at a higher risk for magnesium deficiency—which is linked to heart disease, diabetes, anxiety, depression, and poor sleep—and many of us are already low to begin with. Plus, fresh herbs enhance the flavor profile of this recipe, while the combination of marzipan and a zesty chile vinaigrette creates a truly nourishing dish. For an extra protein boost, consider adding free-range, organic chicken to make this salad even more satisfying and healthful.
Marzipan and Arugula Salad with Chile Vinaigrette
Ingredients
Marzipan
- ½ cup blanched almonds, raw and soaked for at least 8 hours or overnight
- 2 tablespoons + 1 teaspoon granulated Coconut Sugar
- ⅛ teaspoon salt
Salad
- 3 cups baby arugula
- 4 cups greens such as purslane, dark frisée, or any other variation of leafy greens
- ½ cup fresh parsley leaves
- ¼ cup fresh oregano leaves
- 2 small preserved lemons, sliced into matchsticks
- 1 small granny smith apple, sliced into matchsticks
Chile Vinaigrette
- 2 fresh lemons, juiced
- 1 small shallot, minced
- ½ teaspoon sea salt
- ¼ teaspoon crushed chile pepper
- 3 tablespoons extra virgin olive oil
Optional Topping
- Roasted almonds
Method
Step 1
After soaking the almonds for at least 8 hours, to make the marzipan, blend all ingredients on high speed until resembling a dough-like mixture. Place in a bowl, cover, and transfer to the refrigerator for at least an hour to chill. (This could be done in advance and kept in the refrigerator for future use.)
Step 2
Prepare the salad while the marzipan is chilling. Thoroughly wash the greens and dry well. Finely chop half of the herb leaves, while keeping the remaining leaves whole.
Step 3
In a large mixing bowl, add the greens and herbs, along with the preserved lemons and apple.
Step 4
In a small mixing bowl, add the lemon juice and shallots and let soak for at least 5 minutes. Add the rest of the ingredients and mix well until emulsified.
Step 5
To assemble the salad, pinch small pieces of marzipan and add to salad. Drizzle the dressing and mix well. Top with roasted almonds for crunch (optional).
Nutritional analysis (per serving):
Calories: 246, Total Fat: 19g, Saturated Fat: 2g, Cholesterol: 0mg, Fiber: 8g, Protein: 7g, Carbohydrates: 18g, Sodium: 401mg, Sugars: 6g, Net Carbs: 10g
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