Unlike kale and spinach, which have a fibrous texture but fairly mild taste, arugula has more of a kick. It’s often described as peppery and/or slightly spicy. As for how to optimize your absorption? Eat a dark, leafy green salad every day and don’t be afraid of healthy fats: “We know that lutein is fat-soluble,” Simon Hill, nutritionist and founder of Plant Proof, previously told mbg. “So when you’re having that salad, some olive oil, avocado, or nuts and seeds on it is going to help you absorb those carotenoids.” You can also stir it into pasta sauces or soup, saute it and serve with a protein like baked chicken or seared steak, and/or sprinkle it on top of a homemade pizza. Pro tip: Massaging arugula with salad dressing or some olive oil and salt for five to 10 minutes before eating it raw can help cut down on the bitterness. When making a salad, you can also pair it with sweet or salty ingredients, like dried fruit or crumbled bacon, for the same palate-enhancing effect. She has written twelve books and has had more than 2,000 articles published across various websites. Lindsay currently works full time as a freelance health writer. She truly believes that you can transform your life through food, proper mindset and shared experiences. That’s why it’s her goal to educate others, while also being open and vulnerable to create real connections with her clients and readers.
