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Arugula with Edamame, Radish, and Avocado
4
servings
Entree
Course
Print Recipe
Ingredients
Directions
Ingredients
6 c
arugula or mixed salad greens
Jump
1 c
fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt
Jump
4
radishes, trimmed and sliced
Jump
1
avocado, spritzed with fresh lime juice and sprinkled with sea salt
Jump
¼ c
Cilantro Lime Vinaigrette
Jump
Cilantro Lime Vinaigrette
3 ½ tbsp
freshly squeezed lime juice
Jump
¼ tsp
sea salt
Jump
¼ tsp
ground cumin
Jump
Pinch of cayenne
Jump
1 tsp
maple syrup
Jump
¼ c
extra-virgin olive oil
Jump
2 tsp
finely chopped fresh cilantro
Jump

Rebecca Katz and Mat Edelson team up to supply an impressive array of recipes loaded with health benefits in The Cancer Fighting Kitchen, Second Edition.

Arugula is a newbie to the cancer “superfoods” group. Researchers only recently discovered that arugula rivals its cruciferous cousins—such as kale and broccoli—in the amount of cancer-fighting sulfur compounds it contains. Normally, these sulfur-rich foods naturally taste a little bitter, but arugula tends toward a more peppery taste. Overall, this wonderful salad has a zesty feel, thanks to the Cilantro Lime Vinaigrette and radish. A friend of mine calls radish the sorbet of vegetables because of its ability to clean and brighten the palate. One taste, and I predict you’ll agree. Edamame, by the way, is just another name for soybeans.

Directions

  1. Combine the arugula or mixed greens with the edamame, radishes, and avocado in a large bowl. Add the vinaigrette and toss to combine before serving.
Cilantro Lime Vinaigrette
  1. Combine all of the ingredients and whisk until thoroughly blended.

Reprinted with permission from The Cancer-Fighting Kitchen 2nd Edition, copyright by Rebecca Katz with Mat Edelson, 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Cancer-Fighting Kitchen, Second Edition

Rebecca Katz and Mat Edelson

Book Cover