Spring Salad with Strawberry Lemon Basil Dressing
Vegan, gluten-free, soy-free
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Yield
2/3 cup dressing
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes
Ingredients:
For the dressing
- 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
- shredded unsweetened coconut, toasted
- mixed greens
- strawberries, chopped
- chiffonade fresh basil
Directions:
- 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.
- 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.
- Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.