Another Detox Salad: Arugula & Asparagus

By Betchy Crocker

Honestly, you can never have too many detox recipes, what with the drinking and the binge eating. Plus, after tonight’s Bachelorette train wreck of a finale (and the countless chips, salsa, wine coolers, and chocolate to accompany), you’ll definitely need to purge your system for the rest of the week (until Bachelor in Paradise starts on Sunday god damnit ABC).

We fucking love arugula and we definitely love asparagus since both are a little meatier than basic veggies AND have like, zero calories. Additionally, making your own salad dressing is both important and necessary. Bloggers, nice girls, and sad moms buying salad dressing make us super upset – especially when it’s SO INCREDIBLY EASY AND PROBS HEALTHIER TO MAKE YOUR OWN. End rant.


• 1 cup baby arugula
• Half a bunch of asparagus, woody ends removed
• ¼ cup sundried tomatoes, packed in oil
• 1 tbsp Marcona almonds, chopped
• 5-6 long shaved pieces of Parmesan cheese
• 2 tbsps extra virgin olive oil
•  2 tbsps lemon juice
•  Salt and pepper, to taste

In a pot of boiling water, cook the asparagus for about 3-4 minutes. Remove from the boiling water and immediately put the asparagus into a bowl full of ice water – stopping the cooking process. Remove from ice bath, chop into 2 inch pieces, and set aside.

In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Set aside. Combine the arugula, chopped asparagus, sundried tomatoes, and almonds in a large bowl. Drizzle over the olive oil dressing, and then top with the shavings of Parmesan cheese. BOOM. DONE.





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