Meat-Free Monday: Spring Salad With Strawberry Dressing

(MEATLESS MONDAYS/VEGAN RECIPES) Now that spring has finally sprung, tantalize your taste buds with this spring salad with a strawberry-lemon-basil dressing.

Using a food processor, blend fresh strawberries, basil, and lemon juice, along with a touch of olive oil, pure maple syrup, fine grain sea salt, and black pepper, into a healthy and light, yet creamy and indulgent dressing.

Drizzle it over a bed of mixed greens and stir in your favorite salad toppings like slivered almonds and sliced strawberries. As always, happy eating! — Global Animal

Spring Salad With Strawberry Lemon Basil Dressing

Yield: 2/3 cup dressing

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.

Recipe Courtesy of Oh She Glows

More Oh She Glows: http://ohsheglows.com/2012/04/30/spring-salad-with-strawberry-lemon-basil-dressing/