Tuesday, May 15, 2012


O my goodness this salad is amazing, I've made it twice in one week now! The dressing totally makes the dish and I would highly recommended using the best basil you can. The first time I made this I served along our standard grilled lemon pepper chicken tenders and then last night served it with leftover pulled pork sandwiches.

Go now and make this, you won't be disappointed!

Spring Salad with Strawberry Lemon Basil Dressing from Oh She Glows

Spring Salad with Strawberry Lemon Basil Dressing

Slightly adapted from Oh She Glows

for the dressing (yield: 2/3 cup):
  • 1 cup fresh strawberries
  • 1/4 cup packed fresh basil
  • 3 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1-2 tsp pure maple syrup, to taste
  • fine grain sea salt & black pepper, to taste (I used 1/4 tsp each)

for the salad:
  • Slivered almonds, toasted
  • mixed greens
  • strawberries, chopped
  • chiffonade fresh basil

1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove.
2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again.
3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.

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