Spring Detox

Spring is the season for asparagus!


You know it’s spring when you see fresh asparagus. There is another reason why I love asparagus and that it is a delightful detoxifier. Just when we need it after a long winter – do you think that is why Mother Nature brings it to us in spring?

As part of my Spring Reboot, I will be incorporating asparagus and miso into the recipes because they are both great cleansers for the body.

Asparagus is an excellent source of glutathione, a detoxifying compound that helps break down cancer-causing agents and harmful free radicals. Glutathione can help protect against cancers of the bone, breast, throat, lung and colon.



Miso is known to cleanse the digestive system, replenishes healthy intestinal flora, regulates cholesterol and flushes away toxins.

Asparagus and Miso are brought together here in a delicious cleansing salad. Look good?  This is just one of the salads you will be enjoying during week 2 of the Spring Reboot. Delish!



Mixed Greens Salad with Spicy Seared Scallops, Roasted Asparagus and Creamy Miso Dressing

A delicious salad, that brings in all the cleansing beauties of spring!

Creamy Miso dressing


  • 1 shallot, minced
  • 1 garlic clove, minced
  • 3 Tbs lemon juice
  • 2 Tbs mellow white miso
  • 2 Tbs tahini
  • ½ cup extra-virgin olive oil
  • 1/4 cup water

Place all ingredients in food processor or blender and pulse to combine. Makes 1 cup

Spicy Seared Scallops


  • 2 Tbs grape seed oil or coconut oil
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp garlic salt.
  • 1/2 tsp chili powder
  • 1/2 pound fresh sea scallops

Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne & black pepper, garlic, salt and chili powder. Gently roll the scallops in the spices. Heat a nonstick skillet over medium-high heat until very hot. Pour in the oil and heat until it just begins to smoke.

Carefully place each scallop in the pan with flat side down. Cook for 2 min. per side, flipping them once. Cover and set aside.



  • 6 to 8 cups of mixed greens
  • 1 small red onion, thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 pound of asparagus, cut into 1 inch lengths

To roast asparagus: preheat oven to 400 degrees. Toss asparagus with 1 tablespoon olive oil. Sprinkle with Himalayan sea salt. Place on cookie sheet and roast for 20 to 30 min. until tender.

In a large bowl mix greens, red onion, radishes, asparagus and one cup of creamy miso dressing. Toss. Place salad mixture on a large platter. Top with scallops. Serve with dressing on the side.

Notes from Denise
Don’t feel like scallops? Add cubed avocado instead – yum!

Click to download this recipe

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Let me know how you like the salad or send me one of your favorite asparagus recipes – It would be great hearing from you.

Happy Spring!


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