Arúgula and apple salad… green, fresh… perfect for the desert!!

… if only we had arúgulas here, that is. Second day in Santa Rosalía, a small mining town in the middle of the Baja península. Walking through its small streets is like traveling through time into the old west.

So far our diet has consisted mainly in beans, rice, corn tortillas, salad, salsa and the occasional banana. In a day like today, with the high temperature makes me think of fresher options like the recipe below. Enjoy and feel free to share a picture when you do!! we’ll post ours as soon as we get to greener places and are able to prepare it:)

4 cups of baby arugula. When it’s young and tender is more nutritious and the flavor sweeter and fresh, as the leaves grow bigger they turn a bit sour but they’re great anyways!

1 firm green pear or green apple, the pear is sweeter but in my opinion the apple is often juicier and it’s acidity goes great in this recipe.

1/4 cup dried cranberries

1/4 cup pecan nuts cut in little pieces

1/4 cup UNpasteurized (keep it alive!) apple cider vinegar

1 Tbsp. raw agave syrup

1/8 cup virgin olive oil

1 Tbsp. mustard

SEA salt to taste – try to keep away from ordinary salt, not good for you:P

… if only we had arúgulas here, that is. Second day in Santa Rosalía, a small mining town in the middle of the Baja península. Walking through its small streets is like traveling through time into the old west.

So far our diet has consisted mainly in beans, rice, corn tortillas, salad, salsa and the occasional banana. In a day like today, with the high temperature makes me think of fresher options like the recipe below. Enjoy and feel free to share a picture when you do!! we’ll post ours as soon as we get to greener places and are able to prepare it:)

4 cups of baby arugula. When it’s young and tender is more nutritious and the flavor sweeter and fresh, as the leaves grow bigger they turn a bit sour but they’re great anyways!

1 firm green pear or green apple, the pear is sweeter but in my opinion the apple is often juicier and it’s acidity goes great in this recipe.

1/4 cup dried cranberries

1/4 cup pecan nuts cut in little pieces

1/4 cup UNpasteurized (keep it alive!) apple cider vinegar

1 Tbsp. raw agave syrup

1/8 cup virgin olive oil

1 Tbsp. mustard

SEA salt to taste – try to keep away from ordinary salt, not good for you:P

Advertisements