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America’s Healthy
Cooking Teacher

Arugula Salad with Green Onion Vinaigrette and Red Grapes

A brilliant summer salad, filled with the abundance of the season. Bitter arugula and fresh tomatoes join forces to keep our energy light and aid the body in releasing internal heat, so that we can stay cool as the cucumbers in this salad.

Makes 4-5 servings

Ingredient List: 

1 bunch arugula, rinsed well, tips trimmed
1 cucumber, peeled, diced
2 ripe tomatoes, diced (do not peel or seed)
4-5 red radishes, diced
2-3 fresh green onions, thinly sliced on the diagonal
2-3 cups red grapes
Green onion vinaigrette
½ cup shelled hempseeds or sesame seeds
2-3 fresh green onions, diced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
sea salt

Step By Step Instructions: 

Clean arugula and arrange it on a platter. Chill completely.

Combine the balance of the vegetables and red grapes in a mixing bowl. Set aside while making the dressing.

Heat a dry skillet over low heat. Stir in hempseeds or sesame seeds and lightly toast until fragrant, about 3 minutes. Transfer seeds to a suribachi (grinding bowl) and grind until half broken. Add green onions and grind to a paste. Transfer to a small mixing bowl and add oil, vinegars and a light seasoning of salt. Whisk until well blended. Adjust seasoning to your taste. Fold dressing into the vegetables and toss gently until well-coated.

To serve, mound the vegetables onto the bed of chilled arugula.