Arugula & Grape Salad w/ Detox Lemon Vinaigrette

It’s officially time for me to get back on track with my eating habits. I have been eating horribly for the past month. From working events from 4-5 times a week, to pigging out on vacation, and just not picking up where I left off whenever I was thrown back into reality. I have been eating everything under the sun, and not even working out to keep the balance.

I decided to get back to it all. By all, I mean running in the evening (because its just too hot in Houston right now to be running with the sun up), eating right, and even making sure my snacks are beneficial to my energy levels. I’m going a little further this time, introducing more meditation, yoga, and spiritual focus in life, as well as skincare.

Now usually when I have these “spells” of unhealthy choices. I go on a juice cleanse or the lemonade diet. There’s nothing wrong with this form of detox, but I abused these detox methods to the extreme. I would detox for like 2-3 weeks and would eat little to nothing at all once I was done detoxing. Yes Yes, I was one of those females that were secretly weight conscious and had body issues. Its a little sad to say that I’m almost 30 and I’m just now getting over it – and by getting over it I mean putting all those negative thoughts into positive action.

Today, kicks off Day 1 of me getting back on track.

Instead of going on the lemonade diet, I decided to make a vinaigrette using the same ingredients. OMG! It’s so yummy!

Arugula Grape Salad w/ Detox Lemon Vinaigrette

  • Servings: 4-6
  • Difficulty: easy
  • Print

For Salad:

– 6 Cups Fresh Arugula, washed

– 3 Cups Green Grapes, washed

– 1/4 Cup Parmesan Cheese, Shaved

– 1/3 Cup Roasted Pepitas or Pumpkin Seeds

– Fresh Cracked Black Pepper, to taste

For Dressing:

– 2/3 Cup Grapeseed Oil

– 1/3 Cup Lemon Juice

– 1 Tbsp. Lemon Zest

– 2-3 Tbsp. Pure Maple Syrup or Agave Syrup

– 1 tsp. Cayenne Pepper, Optional

– 1 tsp. Fresh Basil, chopped


In a medium sized bowl or mason jar with lid, combine all of the vinaigrette ingredients and mix until well combined. Set Aside.

In a large salad bowl, toss together all of the salad ingredients. Coat with detox dressing. Serve Immediately.

*The vinaigrette can last up to 5 days in the refrigerator. 


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