I ordered lunch from Dig Inn once and loved their side zuchini and arugula salad, so I thought I’d give it a shot at home. We had some extra green squashes so I chopped it into little pieces and discovered they didn’t need to be cooked before eating.
Zuchini, arugula, and beet salad on endive with a side of hummus. Drool.
This salad is so simple and refreshing and we didn’t need to use any oil. The arugula is so rich in flavor it hardly needs anything else. We added some beets for color and snacked on it with endives. All you need is a little patience in chopping, lemon, salt and sugar, and you’re on the way to healthy and happy.
I love this salad’s color, and that’s only secondary to its taste.
