Spring Salad with Strawberry Lemon Basil Dressing
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- Prep Time
- Minutes
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- Yield
- 2 Salads
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- Difficulty Level Easy
Who knew a strawberry basil lemon dressing would be so tangy? If you like tangy foods, you will love this. Sutton thought it was great and would give it a 4. Me personally, I would give it a 2. The salad itself was not bad, minus the dressing. I loved that it was quick and easy to make (if you have a good blender). But that is where the fun ended. It was tough for me to get it down.
Sutton Rated: 4
Angie Rated: 2
Source of original recipe: http://ohsheglows.com/2012/04/30/spring-salad-with-strawberry-lemon-basil-dressing/#ixzz2b0ozM07I
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Ingredients
- 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)
- Slivered almonds, toasted
- shredded unsweetened coconut, toasted
- mixed greens
- strawberries, chopped
- chiffonade fresh basil
Instructions
- 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn.
- 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.
- Servings : 2
- Ready in : 20
- Course : Main Course
- Recipe Type : Quick and Easy, Salad
Instructions
- 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn.
- 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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