This makes for a flavorful crispy Salad full of vibrantly colored anti-oxidants and phytonutrients, served in a creamy nut butter based vinaigrette.
Microgreens or Sprouts are new growth shoots and contain a higher concentration of nutrients making them little nutrition powerhouses. Pine nuts contain more protein than any other nut or seed, offering a solid amount of healthy monounsaturated fats, magnesium and potassium essential for heart health, lowering elevated blood pressure and overall improved blood flow. Because of their higher fat content they are susceptible to rancidity and should be stored in an airtight container in the refrigerator.
Arugula, also known as “rocket” or “roquette”, has a distinct peppery flavor, and thus pairs well with the cashew nut butter infused vinaigrette. It is also high in magnesium and potassium, as well as calcium, zinc and manganese. It is also an excellent source of Vitamin A, C and folic acid. Best yet, it falls into the category of cancer-fighting cruciferous vegetables, same as the red cabbage in this recipe, and contains anticancer compounds called glucosinolates which stimulate natural detoxifying enzymes in the body as well as having potent free radical fighting capacity.
- 5 large overflowing handfuls of Arugula Greens, chopped
- ½ small head of red cabbage, chopped fine
- 2 cups celery stalks, sliced
- 1 cup microgreens or any sprouts (Broccoli Seed are my favorite)
- ¼ cup pine nuts
- 1 garlic clove, minced
- ¼ cup olive oil (extra virgin)
- ⅛ cup Apple Cider Vinegar
- 1 tablespoon water
- 1 heaped tablespoon cashew nut butter
- sea salt and black pepper to taste
- Mix all ingredients together.
- Whisk vinaigrette ingredients vigorously until nice and creamy before pouring over salad ingredients.