This protein-packed salad makes a healthy, easy-to-prepare weeknight dinner. Recipe adapted from Arugula-Chickpea with Sautéed Shrimp and Mushrooms, Fitness Magazine October 2013 issue.
No doubt you are familiar with the idiom, “You are what you eat.” This is based on the sound logic that to be fit and healthy you need to eat good food.
Consider also Jean Anthelme Brillat-Savarin who in 1826 wrote, “Tell me what you eat and I will tell you what you are.”
And in 1863 Ludwig Andreas Feuerbach wrote, “Man is what he eats.”
Finally in 1923 the nutritionist Victor Lindlahr, who was a strong believer in the idea that food controls health, wrote, "Ninety percent of the diseases known to man are caused by cheap foodstuffs. You are what you eat."
If your pantry could talk, what would it say about what you eat? Is it stocked with highly refined and processed foods? My larder doesn’t have all that much in it: Raw honey and real maple syrup from local farms, almond and coconut flours, chia seeds, lots of spices, jars filled with vegetables that I picked and canned myself.
I am not a health nut. But there was a time in my life that I was a processed-food junkie. I was morbidly obese and on 10 prescription medications for obesity-related illnesses. But I turned my health and my life around by losing more than 100 lbs. through gastric bypass surgery. And I’ve kept that weight off for a decade by changing my lifestyle. Today I eat healthy by replacing grains, refined sugars, and unhealthy fats with fresh, local and seasonal food that is chemical-free, sustainable, and nutrient-dense. It has been life-changing for me.
Cooking fresh food every night for your family does not have to be labor-intensive. I’ve learned to make real food real simple with recipes that use a few ingredients and can be prepared in about 30 minutes or less. The recipe that follows is one that my busy daughter adapted for her family, showing that getting back to basics and cooking good meals from scratch can be practical for even the busiest of families. I hope you will serve it to your family sometime soon!
Shrimp and Chicken Sausage Arugula Salad Recipe
Pre time about 15 minutes
7 ounces baby arugula
1 can (14.5 oz.) of chickpeas, drained
1 lb. cooked peeled shrimp
7 ounces sliced shitake mushrooms
1 pkg. of Chicken Sausage (4 links), sliced
3 ounces shaved Parmigiano-Reggiano
2 TBS fresh lemon juice
2 TBS and 1-tsp Extra virgin olive oil
Sea salt and Pepper
- In a large bowl toss arugula, chickpeas, and shrimp with lemon juice and 1 tsp. extra virgin olive oil, 1/8 tsp. sea salt, and pepper to taste.
- In a large skillet heat 2-TBS extra virgin olive oil until it shimmers. Add the mushrooms and season with ¼-tsp sea salt and pepper to taste. Cook 5-7 minutes stirring occasionally. Add the sausage to the pan and cook until browned, about 5-minutes.
- Spoon pan ingredients over the salad in the bowl and toss to combine. Let it sit for 1-hour (optional) so the flavors merge and the sausage and mushrooms cool.
- Add the parmigiano-reggiano and toss to combine. Divide the salad among six plates and serve.