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.
- 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.
- 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.