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Detox Recipe with Basil and Lemon Essential Oils

Detox Recipe with Basil and Lemon Essential Oils

Published: 21 February, 2024 | 3'

The increase in pesticides, hormones, antibiotics, heavy metals, chemicals, and additives in the environment and in food can test our natural detoxification systems, and our body may accumulate toxins in adipose tissue or in the blood1,2,3.

For this reason, dietary interventions called detox, based on periods of alternate fasting with the consumption of natural foods such as vegetables, fruits, juices, or green smoothies, are a very useful tool to assist the body in the release of toxins and stimulate their elimination through feces, urine, and sweat4.

Foods with detoxifying power

Scientific research has shown that there are specific foods that can help the body increase its detoxifying power and also provide other positive health benefits.

Among these foods, green leafy vegetables, cruciferous vegetables like broccoli and cabbage, lemon, avocado, green tea, apple, ginger, turmeric, cilantro, blueberries, beets, and garlic stand out.

Some herbs, teas, and essential plant oils have shown a significant detox effect on the liver, digestive system, and lymphatic system5,6,7,8,9,10.

Basil and lemon essential oils

Taking the above into account, the combination of certain ingredients in easy-to-make recipes can help us in our daily detox routine. Foods can be accompanied by dressings made with natural ingredients, such as food-grade essential oils, especially basil and lemon oils.

Basil belongs to the Lamiaceae family and is an important group of aromatic plants that contain essential oils rich in different constituents, such as linalool, geraniol, citral, camphor, eugenol, thymol, etc. It has traditionally been used for gastrointestinal well-being.

Lemon belongs to the Rutaceae family and is one of the most widely used essential oils in culinary art across cultures, for its gastronomic, herbal, and preservative properties.

Detox Recipe: Arugula, Strawberry, and Feta Cheese Salad with Basil and Lemon Essential Oils

The arugula, strawberry, and feta cheese salad is a colourful salad with an explosive combination of flavours, enhanced by the dressing made with MARNYS food-grade essential oils.

Ingredients (Serves 4)

For the vinaigrette:

  • 2 cups of arugula
  • 1 cup of sliced strawberries
  • 100 g of feta cheese
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of balsamic vinegar
  • 1 or 2 drops of MARNYS basil essential oil
  • 1 or 2 drops of MARNYS lemon essential oil
  • 1 teaspoon of honey
  • 1 chopped garlic clove
  • 3 tablespoons of olive oil (45ml)
  • Salt and pepper to taste


1. In a large bowl, combine the arugula leaves, strawberries, and feta cheese.

2. In a small bowl, mix all the vinaigrette ingredients until well combined.

3. Pour the vinaigrette over the salad and gently toss to ensure all the ingredients are well coated.


This salad is not only visually appealing but also packed with vitamins and minerals with a detoxifying effect. Arugula can help eliminate heavy metals and other toxic substances, while strawberries promote liver function and intestinal transit.

  • Strawberries: high in vitamin C and fiber, which support cardiovascular health and digestion.
  • Arugula: provides vitamins (A, C, K, and folates, riboflavin, thiamine, B5, B6) and minerals (potassium, calcium, magnesium, zinc). It also contains glucosinolates, which have a positive effect on the regenerative cellular cycle.
  • Feta cheese: provides calcium and protein, key elements for bone and muscle health.

Nutritional value (per serving)

  • Calories: 188 calories
  • Carbohydrates: 5.25g
  • Protein: 4.25g
  • Fat: 16.75g


Content prepared by the specialists in the Scientific Information area of MARNYS in collaboration with Biologist and PhD in Nutrition and Food Technology, Rita Cava. This article is informational and does not replace the consultation of a specialist.

Ruth GómezAbout the specialist

Dr. Rita Cava Roda

Dr. Rita Cava Roda is a Biologist and PhD in Nutrition and Food Technology. She is a university professor with over 20 years of experience in research and teaching, as well as a nutritionist and dietitian.

You can follow her on social media:


Health Specialists