Get The Glow...Organic Raw Detox Salad

You probably already know about which vitamins are important for beautiful skin, and now it’s time to eat your way there with a delicious salad and lemony detox dressing. This salad is loaded up with vitamins A, C, B, K and E, but more than that, it’s absolutely delicious!

Arugula is rich in phytochemicals, as well as being a great source of folic acid, vitamins A, C and K. It has a nice peppery flavor that goes really well here, but it could be substituted with spinach or raw, shredded kale for similar nutritional benefits.

Part of having beautiful skin means getting enough healthy fats into your diet, as well as staying hydrated. The vegetables in this salad have a high water content which makes it extra refreshing and provides hydration as well as good dietary fiber. Avocado, nuts and seeds add a lot of nutrition in the form of healthy fats and vitamin E. Often when your skin looks a little tired, it’s time to amp up your intake of vitamin E.

The detox dressing also has avocado or olive oil which is another excellent source of fat and vitamins. The lemon gives the dressing a lot of bright, fresh flavor and doesn’t leave the dressing feeling too oily or heavy. It’s very refreshing with freshly chopped parsley added in.

For the salad: serves 4

  • 3 ounces organic baby arugula

  • 1 large carrot, shredded

  • 1/2 medium beet, peeled and shredded

  • 1/2 cucumber, chopped

  • 1 firm ripe avocado, diced

  • 2 tablespoons raw sunflower seeds

  • 2 tablespoons raw sliced almonds

  • 2 tablespoons raw shelled pumpkin seeds (pepitas)

For the detox dressing:

  • Juice of 2 lemons, strained to remove seeds

  • 1/2 teaspoon raw honey

  • 1/2 cup avocado or olive oil

  • pinch dry mustard powder

  • himalayan salt and black pepper

  • 1/4 cup fresh parsley, chopped


  1. Toss arugula with the shredded and sliced veggies. Sprinkle the nuts and seeds over the top.

    To Prepare The Dressing:

  1. place the lemon juice and honey in a small jar with a tight-fitting lid.

  2. Shake to dissolve the honey.

  3. Add the oil, mustard powder, salt and pepper.

  4. Replace lid and shake vigorously until well-combined. Add the parsley and shake again.

  5. Pour some of the dressing over the salad and gently toss to coat it lightly. (There will be leftover dressing.)

  6. Serve and pass extra dressing alongside if needed.

Peggy Van Cleef