Does the  clean fresh aroma of dill make you happy? Us, too. Great news –  dill can be used in more than just pickles. This easy recipe highlights the versatility of this mouth-watering herb. The feathery soft fronds are used in both the salad and the dressing, but you can also use the seeds for flavoring recipes. They are similar to the taste of caraway seeds but much “brighter” tasting.

Dill is a plant based source of calcium so while you are eating this salad you are strengthening your bones. The calming affect that dill has on your body can help soothe digestive issues and soothe you to sleep. It can also help combat free radicals which would otherwise do damage to your body.

Try using dill in not only this recipe, but in other salads as well. It makes a great topping for roasted baby potatoes, brings LOTS of flavor to roasted fish with a squeeze of lemon, and your favorite veggie soup, too. Swirl it in at the last minute before serving, and the warmth from the soup will provide aromatherapy for everyone at the table.

Spring Green Salad

• 1 Package Spring Greens, Baby Kale or Arugula
• 1 Package Fresh Baby Spinach
• 1 Bag Frozen Edamame
• 1 Cucumber, Sliced with skin on
• 1 Zucchini, Chopped with skin on
• ¼ Cup Chopped Dill Fronds
• 1 Bunch Asparagus, Steamed Lightly
• Sea Salt and Freshly Cracked Black Pepper

Add the greens, spinach, edamame, cucumber, zucchini and dill fronds to a large bowl. Drizzle in the Spring Green* Dressing and toss well. Place the greens on the plate and top with asparagus. Lightly salt and pepper to taste

*Spring Green Dressing

• 20 Large Basil Leaves
• 1 Handful of Fresh Dill
• ¼ – ½ Cup Sherry Vinegar
• 2 Cloves Garlic
• ½ – ¾ Cup Extra Virgin Olive Oil
• Sea Salt and Freshly Cracked Black Pepper

Puree all the ingredients in a food processor.