Skin Beauty Salad


Wouldn't it be wonderful if we could just eat our way to healthy, glowing skin?

While it's not that simple, the foods you consume do play a huge role in both your skin health and overall health.

So, I wanted to share a recipe that's not only delicious, but very nutritious!

It's called "Skin Beauty Salad."

This salad gets it name from the ingredients it contains. The fresh greens and vegetables this recipe contains are great for achieving healthier, nourished skin. Onions and arugula are especially key, as they contain higher levels of sulfur, which may help to cleanse the liver and skin. 


  •  2 handfuls of young arugula 
  •  2 handfuls of baby spinach
  •  1 carrot, grated or shredded
  •  2 radishes, sliced paper thin with a mandolin
  •  2 small cucumbers, sliced in half lengthways
  •  1 small red onion, sliced super thin with a mandolin
  •  3 limes, juiced
  •  hass avocado
  •  1 tbsp raw apple cider vinegar
  •  1 pinch of cayenne pepper
  •  1 tsp raw honey
  •  1 handful of fresh soft herbs (works best with dill, coriander or basil leaves)
  •  ¼ tsp unrefined sea salt


  1. Put the sliced onion in a small bowl with the lime juice to soak for at least 10 minutes. If you do this ahead of time, leaving it to soak for an hour or more creates an even softer, sweeter, pinker result. 

  2.  Scoop the seeds out of the cucumbers with a teaspoon and throw the seeds into your blender; chop the cucumbers.

  3.  In a large bowl, arrange the leaves, cucumber, carrot and radish.  Take the onion out of the lime juice and add this to the salad too.

  4.  Add to the blender the left-over lime juice, avocado, vinegar, cayenne, honey, herbs and salt.  Blend until smooth; you may need to add a dash of water to facilitate blending.  Adjust seasoning to taste.

  5.  Dollop dressing generously on your salad, mix through before eating.

    If you end up trying this week's recipe, let us know your thoughts in the comments below or by emailing us at


1 comment

  • Looking forward to preparing your recipe sounds delicious

    Edith Acosta

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