Healthy Salad of Bok Choy, Arugula, and Apple

Fresh Bok Choy, Arugula, and Apple Salad

This light salad balances crisp bok choy, peppery arugula, and sweet apple with a bright lemon dressing. It works well as a quick lunch, a refreshing side dish, or a base for a more substantial meal.

Ingredients

• 2 small heads bok choy
• 2 cups arugula
• 1 crisp apple
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• A small handful of toasted nuts or seeds, optional

Preparation

1. Wash the bok choy and arugula thoroughly, then dry them well.
2. Separate the bok choy stalks from the leaves. Thinly slice the stalks and roughly chop the leaves.
3. Core the apple and cut it into thin slices or matchsticks.
4. Whisk together the lemon juice, olive oil, honey or maple syrup, mustard, salt, and pepper.
5. Combine the bok choy, arugula, and apple in a bowl. Add the dressing and toss gently.
6. Top with toasted nuts or seeds, if using, and serve promptly.

Serving Ideas

Serve the salad on its own or add beans, tofu, chicken, fish, or another protein for a fuller meal. Crumbled cheese, fresh herbs, or thinly sliced cucumber can also be added. To preserve the crisp texture, keep the dressing separate until shortly before serving.