The clean fresh aroma of dill always makes us happy. Yes, dill has been used since ancient times and in more foods than just pickles! This week’s recipe highlights the versatility of this mouth-watering herb. We are using the feathery soft fronds from the plant, but you can also use the seeds for flavoring – they are similar to the taste of caraway seeds – but brighter tasting.

Dill is a plant based source of calcium so while you are eating this wonderful 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 add it to other salads as well. It makes a great topping for some roasted baby potatoes, brings LOTS of flavor to the party with a piece of broiled fish and a squeeze of lemon, and don’t forget to chop some for your favorite veggie soup recipe. Swirl it in at the last minute before serving, and the warmth from the soup will provide aromatherapy for the table, too!

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.