January 5, 2012  |    Blog

The holidays have come and gone, and a lot of us tend to feel like we’re carrying a little bit of them with us in the form of some not so welcome extra pounds. This extra holiday weight can make your clothing too tight, and can be discouraging, but don’t let it deter you from sticking to your New Year’s resolution to get healthier. In fact, we want you to know there’s a natural and healthy solution to lose some of the holiday bloat!

Water weight from bloat (think too much sodium and sugar!) can be one of the culprits contributing to the extra pounds and there are certain foods that can help you flush out that extra water quickly and healthfully.

Asparagus, lemons, and watermelon (and other fruits and vegetables that have a high water content like lettuce, cucumbers, etc.) are great natural diuretics that can help you lose some of that bloat, and get some vitamins and minerals in the process. Green tea is helpful too!

Here’s a great de-bloating recipe we like for an asparagus salad adapted from

Asparagus, Green Onion, Cucumber and Herb Salad


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Mrs. Dash no salt table blend
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil


  • 3 pounds medium asparagus, trimmed
  • 4 cups thinly sliced green onions
  • 3 cups 1/4-inch cubes peeled seedless cucumbers
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh tarragon

For dressing:

  1. Whisk first 5 ingredients in small bowl, and gradually whisk in oil — this can be made 1 day ahead.
  2. Cover and refrigerate, and bring to room temperature and re-whisk before using

For salad:

  1. Fill large bowl with ice water
  2. Cook asparagus in large pot of boiling lightly salted water until crisp-tender, about 3 minutes.
  3. Drain, reserving 3 cups cooking liquid
  4. Transfer asparagus to bowl of ice water to cool
  5. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes
  6. Drain asparagus and green onions well.
  7. Transfer onions to clean kitchen towel and squeeze dry

Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in re-sealable plastic bags and refrigerate.

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