Insalata con Rucola e Ravanelli (Arugula and Radish Salad)

Spring is coming and we want to eat light, purifying foods to eliminate toxins we accumulated during winter, when the low temperatures lead us to a richer and heavier diet. This salad, often found in the entire Mediterranean region, has pungent-sweet taste and is a perfect side dish to accompany grilled meat, or perhaps as a light meal served with grated pecorino cheese. It is rich in vitamins and minerals, and it helps your body cleanse itself.
Arugula, appreciated centuries ago by the Romans for its aphrodisiac qualities, has digestive and diuretic properties. It is rich in potassium and vitamin C. Radishes (Raphanus sativus), edibile roots, are good allies of the stomach, liver and kidneys. They have, in fact, digestive, purifying and diuretic proprties. This salad is not only tasty and nutritious, but also beautiful and colorful to look at.

INSALATA CON RUCOLA E RAVANELLI (ARUGULA AND RADISH SALAD)

Preparation time: 10 minutes                                              Serving: 4

INGREDIENTS

160 g (6 oz) mix of arugula and spring lettuce
1 small white onion, finely chopped
160 g (6 oz) radishes, thinly sliced
4 tomatoes, finely chopped
3 tablespoons olive oil (extra virgin)
1/2 organic lemon, juice or 1 tablespoon balsamic vinegar
Salt and freshly ground pepper

DIRECTIONS

1. Wash the lettuce and dry
2. In a salad bowl mix the lettuce, the onion, the radishes and the tomatoes
3. In a small bowl prepare the dressing by mixing the salt, the lemon juice and olive oil.
4. Add the dressing and mix well before serving. You can season with some fresh ground pepper. Serve immediately. – Paola