I almost named this salad, “What To Eat When You Overdo It.”

…because I may have overdone it on the food and alcohol sitch this past weekend.

The hubs and I were celebrating my b-day with various people at various places, and the occasion somehow turned into a 3-day eating and wine-sippin’-tequila-guzzlin’ extravaganza.

And then there was cake.

At this age (What age???? Don’t ask, that’s rude. 😉), when you party like a rockstar the recovery time isn’t nearly as quick (or as painless) as it once was.

Powerful things are needed to help get me back on track.

That brings me to this…

Charred Lemon & Beet Salad

When I overdo it (like I overdid it), I tend to fix my overdoings with salads.

They just seem to right all the wrongs.

Well, most of the wrongs. 😁

Charred Lemon & Beet Salad

Now truth be told, I eat salad on the regular – not just after a big food and bevie bonanza – BUT this particular Charred Lemon and Beet Salad is loaded with some serious power players, making it extra detox-y for times like this.

Let me break it down…

  • Beets: literally push toxins out of your body and detox the liver.
  • Apples: aid in digestion and flush food additives and metals out of the body.
  • Lemons: enhance the body’s ability to cleanse itself of harmful toxins and bacteria.
  • Arugula: fights free-radicals and reduces chronic inflammation.
  • Nuts & Seeds: flush fat-soluble toxins.

See what I mean? Powerful.

Charred Lemon & Beet Salad

Charred Lemon and Beet Salad


For the Salad:

  • 5 oz. arugula
  • 2 small granny smith apples, cored, quartered, and sliced thin
  • 1 cup of cooked beets, sliced or cut into quarters
  • 1 cup shelled edamame
  • ¼ cup walnuts
  • 2 tablespoons pumpkin seeds
  • Charred Lemon Vinaigrette (recipe below)

For the Charred Lemon Vinaigrette:

  • 3 tablespoons charred lemon juice
  • ¼ teaspoon lemon zest
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground mustard
  • ¼ teaspoon sea salt


  1. Prepare the dressing: cut the lemon in half and place flesh side down on a pan over high heat. When browned, juice lemon into bowl. Add remaining ingredients for vinaigrette and whisk until well combined.
  2. Assemble the salad: In bowl, mix together arugula and apple slices. Then add beets, edamame, pumpkin seeds and walnuts. Top with vinaigrette.

FULL DISCLAIMER: Overindulging is NOT a requirement to enjoy this salad. But if you, like me, are in need of a delicious digestive cleanse, this salad is the ticket. Give it a try and let me know whatcha think.

And if you’re looking for EVEN MORE recipes that’ll hit the reset button (and taste delish), check out my 28-day, done-for-you meal plan, NOURISH YOURSELF. It’s loaded with all the things to help you feel like that overindulgent weekend never happened. 😉

Have a great week!


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