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Dr. Dawn Cahill and her team of professionals offer you the best in alternative healing solutions. We will help you get to the root of your health problems and support you through the healing process with the use of homeopathics, herbs, aromatherapy, massage, vitamins, supplements and detox therapies.
It's Liver Gallbladder Season
Support these organs with a nourishing
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Asparagus Spring Salad and Lemon Dill Vinaigrette
Ingredients
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1 lb Asparagus (trimmed and chopped)
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4 Radishes (thinly sliced)
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2 Stalks celery (finely diced)
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1 Head romaine lettuce (chopped)
For the dressing
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1 tbsp Lemon juice
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1 Shallot (minced)
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1 tbsp Fresh dill (chopped)
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1 tsp Dijon mustard
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1/8 tsp Salt
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1/4 cup Extra virgin olive oil
Instructions
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Bring a pot of salted water to a boil.
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Add the asparagus and blanch for 2-3 minutes. It should be just barely cooked through and still crisp.
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Prepare a large bowl of ice water while the asparagus is cooking.
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Remove the asparagus from the hot water and place into the ice bath. Drain and pat dry with a paper towel.
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To make the dressing, whisk together the lemon juice, shallot, dill, mustard, and salt. Drizzle in the olive oil, whisking continuously until smooth.
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Combine the asparagus, radishes, celery, and lettuce in a large bowl. Pour the dressing over the salad and toss to evenly coat.