Reduces: Pitta and Kapha
Best during: Fall and Spring
Arugula is a bitter leafy green part of the cabbage family. High in vitamins A, C, and K, this goodie peaks in fall and spring. Used medicinally to reduce both Pitta and ; Kapha, arugula can provoke Vata dosha. Although available year round, asparagus is in its peak season during the spring months, from April through June. It’s detoxifying and diuretic effects also reduce Pitta and Kapha, but provoke Vata. Tomatoes are generally thought to be rajasic, stimulating and inflammatory and therefore, contraindicated for all doshas except in small amounts. Hazelnuts are heavy, sweet, heating, and generally best for Vata types. Toasting the Hazelnuts helps make them more digestible for Kapha and Pitta types.
For The Salad
- 4 C Arugula Leaves, Rinsed and dried
- 1/4 C Sun Dried Tomatoes, Soaked and chopped
- 8 Asparagus Spears, Blanched and chopped
- 1 Large Heirloom Tomato, Cut into thick slices
- 1/4 C Hazelnuts, Toasted
For The Dijon Mustard Dressing
- 1/2 C Olive Oil
- 2 T Dijon Mustard
- 1 T Honey
- Salt and Pepper to Taste
- Whisk all dressing ingredients together in a bowl and set aside.
- Toss arugula, sun dried tomatoes, asparagus and 2 T of dressing together in a large salad bowl.
- Lay thick slices of heirloom tomato on a serving plate.
- Top with salad mixture.
- Adorn with toasted hazelnuts.