Spring Salad with Strawberry Lemon Basil Dressing

Ingredients: Dressing (yield: 2/3 cup)

  • 1 cup fresh strawberries
  • 1/4 cup packed fresh basil
  • 3 tbsp fresh lemon juice
  • 1 tbsp water
  • 1-2 tps honey, to taste
  • fine grain sea salt & black pepper, to taste

Salad:

  • Slivered almonds, toasted
  • shredded unsweetened coconut, toasted
  • mixed Greens
  • strawberries, chopped
  • 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 water. 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.

Connect With Us

see the latest from Fleet Feet Raleigh-Morrisville