Some people love classic green salads, some stay loyal to the simple Israeli salad, but for many, summer is a great excuse to make a rich and nourishing salad that combines protein and fresh vegetables. Here, it’s one impressive salad, full of flavors and textures, with double beans, crisp kohlrabi, and arugula.
The salad is suitable as a standalone meal or a rich side dish. The combination of two types of beans provides high-quality plant protein, the kohlrabi adds crunch and gentle sweetness, and the arugula contributes a pleasantly bitter taste. On top, and mixed in, the cilantro and lemon offer perfect summer freshness.
Ingredients
1 whole kohlrabi, peeled and grated
1 bunch arugula leaves, roughly chopped
1 red onion, thinly sliced
White and brown beans, drained
1 whole bunch cilantro, finely chopped
Zest of 1 lemon
Juice of 1 lemon
Olive oil, salt, and crushed hot pepper to taste
<br>Preparation Instructions
1. Drain both types of beans well and transfer to a large salad bowl. Add the grated kohlrabi, chopped arugula leaves, and sliced red onion.
2. Continue with the dressing: In a small bowl, mix the lemon juice, lemon zest, olive oil, salt, and hot pepper to taste. Add the chopped cilantro and stir gently.
3. Pour the dressing over the salad and mix well.
It’s recommended to let it sit for 15–20 minutes before serving, so the flavors can blend.
Rotem Liberzon, in collaboration with Sugat