Aylin Erman This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post.

Arugula is a powerful green with a peppery bite, which is why I often find its flavor hard to enjoy alone in a salad. However, adding a few other add-ins to soften its kick changes the flavor completely.

Sure, all salad greens are healthy and low in calories, but arugula stands out. Compared to iceberg lettuce, arugula has more than eight times more calcium, nearly five times more vitamin A, vitamin C, and vitamin K and four times more iron in the same serving size.

With the smooth texture of peas, the softness of olive oil, the freshness of cherry tomatoes, and the dense texture and full-flavored nature of olives, arugula is both complemented and challenged in this salad. Ultimately, the green emerges as the centerpiece. Enjoy!

Veggie-Packed Arugula Salad

Arugula Salad Photo by Aylin Erman Serves 1

What You'll Need:

2 large handfuls of fresh arugula leaves
6-8 cherry tomatoes, quartered
6-8 black olives, pitted
1/4 white onion, diced
3/4 cup peas, rinsed (canned, frozen, or fresh work!)
1/4 cup extra-virgin olive oil
1/4 teaspoon mustard
1 lemon, juiced
Sea salt and black pepper, to taste

What To Do:

  1. Toss together arugula leaves with tomatoes, olives, peas, and onions.
  2. In a separate bowl, whisk together the remainder of the ingredients.
  3. Pour the dressing over the arugula leaf and vegetable mixture and toss until evenly combined.
  4. Serve and enjoy!
Reconnect Month 1: Unplug