Arugula Detox Salad: A 15-Minute Recipe

Arugula detox salad is a peppery arugula salad with cucumber, tomatoes, avocado and lemon dressing that takes 15 minutes to prepare and serves 2.

It is a fresh, no-cook option for lunch or a side dish. Explore more detox salad recipes if you want other combinations of vegetables and dressings.

What ingredients do you need?

For the arugula salad:

• 80 g arugula, about 4 cups loosely packed
• 150 g cucumber, about 1 cup diced
• 150 g cherry tomatoes, about 1 cup halved
• 75 g avocado, about 1/2 cup diced
• 15 g pumpkin seeds, about 2 tablespoons or 1/8 cup
• 30 ml lemon juice, about 2 tablespoons or 1/8 cup
• 15 ml olive oil, about 1 tablespoon or 1/16 cup

The cup measures are approximate: leaf size and the way you cut the vegetables affect how much fits in a cup. Use the weights if you want a more consistent balance of ingredients.

Choose arugula with fresh-looking leaves and an avocado that yields slightly to gentle pressure. Freshly squeezed or bottled lemon juice works for the dressing; use whichever you have available.

How do you make arugula salad?

1. Wash the arugula under running water unless its package says it is prewashed. Rinse the cucumber and tomatoes, then dry the produce with a clean towel or salad spinner.
2. Cut the cucumber into bite-size pieces, halve the tomatoes and dice the avocado. Put the arugula, cucumber and tomatoes in a large bowl.
3. Whisk the lemon juice and olive oil together in a small bowl. The dressing will look lightly combined rather than completely smooth.
4. Toss the vegetables with the dressing. Add the avocado and pumpkin seeds, then fold gently so the avocado keeps its shape.
5. Divide the arugula salad between 2 plates or bowls and serve promptly.

For another combination built around ingredients you have, try the ai detox recipe generator.

Drying the arugula helps the dressing cling to the leaves instead of pooling at the bottom of the bowl. If you prefer a milder lemon flavor, add the dressing gradually and stop when the salad tastes right to you.

Why does arugula salad fit a detox-style meal?

Arugula salad fits a detox-style meal because it combines leafy greens, other vegetables, fruit and seeds in a simple dish. The lemon and arugula provide a bright, peppery flavor without needing a complicated dressing.

The word “detox” does not mean the salad removes toxins or replaces medical care. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. A varied eating pattern can support normal health, but no single salad has been shown to cleanse the body.

The cucumber and tomatoes also contain water. They can contribute to fluid intake alongside the drinks you normally consume, although eating this arugula salad is not a substitute for drinking when you are thirsty.

What is the nutrition per serving?

Each serving is half of the prepared arugula salad. Exact calories and nutrient amounts depend on the produce and brands used, as well as how much dressing ends up in each bowl; they have not been calculated for this recipe.

The pumpkin seeds add crunch, while the avocado and olive oil make the arugula salad more substantial than undressed greens. As written, the recipe is plant-based. Add a protein food if you want a more filling meal; that addition will change the nutrition.

If you take warfarin, keep your intake of vitamin K-rich foods consistent and ask your clinician before making a major dietary change.

How should you store and meal-prep arugula salad?

For the best texture, prepare the arugula, cucumber and tomatoes ahead and keep them in a covered container in the refrigerator. Store the dressing and pumpkin seeds separately, and cut the avocado shortly before serving. Dress the arugula salad when you are ready to eat so the leaves stay crisp.

Refrigerate prepared ingredients promptly at or below 4 °C (40 °F), and use them within 2 days for best quality. Do not leave the arugula salad at room temperature for more than 2 hours. If it has an off smell or looks slimy, discard it rather than tasting it.

If you have already dressed the arugula salad, refrigerate it in a covered container. The leaves may soften and the avocado may brown, so it is best eaten sooner rather than later; browning alone does not necessarily mean the avocado is unsafe.

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