Spring Salad with Strawberry Lemon Basil Dressing

by Angela (Oh She Glows) on April 30, 2012

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As May approaches and spring is in full force, I’m finding excuses to walk everywhere, lugging my camera in tote. I have a blister and sore right shoulder to prove it! Tulips, daffodils, and cherry blossoms are in bloom, tiny green leaves sprout, I’m sneezing like crazy, and our car is a lovely shade of bird poop.

Here are a few of my favourite shots that I took over the past week.

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In addition to going on lots of walks, salads also returned to my life after a somewhat rocky and distant relationship over the winter. All I can say is thank goodness for Green Monsters or my body might not have seen a leafy green from November ‘til March!

I’m finally craving things that look as pretty as it is outside.


This dressing is inspired by my Strawberry Cherry Basil Smoothie, after falling in love with the flavour combination last year. Into the processor went fresh strawberries and basil, along with fresh lemon juice, a touch of olive oil, pure maple syrup, fine grain sea salt, & black pepper. It’s healthy and light, yet creamy and indulgent tasting. Definitely my new go-to dressing!


I just spooned it into my mouth over and over while I questioned if making a salad was even necessary. Luckily, the salad took only a few minutes to throw together and I was rewarded with one of my favourite dishes of the season. I can’t think of a better way to welcome May, other than perhaps being surprised with a car wash…


Spring Salad with Strawberry Lemon Basil Dressing

Vegan, gluten-free, soy-free


2/3 cup dressing
Prep time
Cook time
0 Minutes


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


  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.

Nutrition Information


Congrats again to Jenny B. for winning the cookbook giveaway!

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{ 33 comments… read them below or add one }

Page 3 of 3«123
Amanda @RewildYourLife May 1, 2012 at 6:26 pm

I am eating this dressing as I type this! It is so good…easily going to be a summer go-to dressing!


Angela @ Happy Fit Mama May 1, 2012 at 7:33 pm

I just bought a carton of strawberries today. I’m making this for lunch tomorrow!

I really like the new banner! It’s cute!


Traci May 1, 2012 at 7:54 pm

I was just thinking what am I going to do with this basil I’m growing in my herb garden


Melissa Hill May 1, 2012 at 10:07 pm

I made this dressing tonight for a spinach salad and it was AMAZING! I think I will be keeping a container of it in the fridge for regular use!


Katie May 1, 2012 at 11:40 pm

this looks and sounds delicious!

and you take amazing photos!! I absolutley love the one with the 3 ducks walking together and the squirell!

can I ask what camera you use and what setting you put it on?


Angela (Oh She Glows) May 2, 2012 at 8:19 am

Hey Katie, My camera info is on my FAQ page at the top of the blog.
The settings I use vary with each shot, but I shoot in manual & raw mode only.


Katie May 2, 2012 at 3:13 am

That dressing looks sublime! I can’t wait till the local strawberries appear in my corner of the world so I can go crazy making it.


Erica May 2, 2012 at 5:12 am

(1) That photo of the light coming through the trees is divine!
(2) I must make this salad dressing immediately.


Gabrielle @ Marathons and Macarons May 2, 2012 at 6:44 am

That salad looks incredible! I bought beautiful strawberries at the market this morning, and this looks like a perfect way to use them.


Krista May 2, 2012 at 2:35 pm

mmmm that looks fantastic!!! definitely going to have to give it a try!


Amber from Slim Pickin's Kitchen May 2, 2012 at 4:17 pm

Awwwww!!!! I love baby ducks! My hubs has some at his work and he sends me pictures of them all the time. We also have a duck pond right down the street from our house that we walk to a lot, but we haven’t seen any babies there yet :( I love strawberry salads (especially with goat cheese! I know that doesn’t float your boat), and I’m going to definitely make this dressing soon! I JUST finished off the last bit that I had making a chocolate pie :/


Sarah @ The Healthy Diva May 2, 2012 at 5:49 pm

This looks totally delicious! In Australia we are going into winter. Do you think I could use frozen strawberries for the dressing?


Angela (Oh She Glows) May 3, 2012 at 7:13 am

would imagine that you could, although you might need to use a bit less since they probably contain more water with being frozen and all.


Coral May 2, 2012 at 6:23 pm

I made a spin on this salad with balsalmic instead of strawberry for the vinaigrette for our vegetarian potluck. Thanks for the inspiration!!!!!


[email protected] May 2, 2012 at 10:00 pm

Nice spring Vitamin C and iron rich spring salad!


Susan May 2, 2012 at 10:15 pm

I love salad and can’t wait to make this one! Thanks for the healthy inspiration!


Johanna Jacobsen May 4, 2012 at 5:46 am

Wow – that salad looks wonderful! I can’t wait to try it….thanks for sharing. And I love your pictures too! What kind of camera do you use?


Angela (Oh She Glows) May 4, 2012 at 7:36 am

Hey Johanna, My camera info is on my FAQ page (at the top of the blog) I think its question #10. Cheers!


Liz @ IHeartVegetables May 4, 2012 at 2:07 pm

I’m SURE fresh would be best, but do you think this would be possible to do with frozen strawberries??


Angela (Oh She Glows) May 4, 2012 at 2:55 pm

cant see why not! You might have to decrease the amount if using frozen since they will likely produce more water?


Jessica May 6, 2012 at 12:20 am

We tried this salad out tonight and it was a hit with the family:)


Angela (Oh She Glows) May 7, 2012 at 11:20 am

Thanks for letting me know Jessica!


h May 6, 2012 at 11:20 pm

Ahh this looks so amazing. I will have to try this!


Meenakshi May 7, 2012 at 7:26 am

Hi Angela,

I love your recipes and i keep trying them often. I was wondering if you could possibly be able to post in the calories/nutritional value in the recipes especially salads and main course. I would really like to know if I am getting enough protien/carbs from that meal.
I know it’s a task but coming from you would make it so easy on me.



julie May 14, 2012 at 3:59 pm

I am not a salad person… I often think of salads as punishment… but THIS WAS AMAZING! I used dried basil since it was all I had on hand and the dressing turned out more like a yummy tangy strawberry smoothy! I loaded it with tons of the toasted almonds/coconut. Peeeeerfect summer salad!


barb June 6, 2012 at 6:47 pm

i just made the dressing and it rocks! I’m going to use it on chicken as well.


marika July 9, 2012 at 12:28 am

Just made this salad – delish!!


Kenny Marsh December 19, 2012 at 7:42 am

What a beautiful collection of pictures, and a really tasty looking dish – gonna have to do this sometime. Thank you x


Christina April 22, 2013 at 10:58 am

Yummy! I have PLENTY of salad greens (I’m currently growing two separate lettuce blends), and love the other flavors you incorporated as well. Toasting the almonds and the coconut would work just as well on the stove top with a dry skillet!


Lauren April 25, 2013 at 4:03 pm

Made this salad for lunch yesterday….and ate it again today…( and I think I actually dreamed about it!) So fresh, so delicious. My new fav!


Tracey Grimes May 21, 2013 at 2:00 pm

I made this salad and dressing this past weekend and I LOVED it! I used spring lettuce mix along with some arugula and I wish I hadn’t added the arugula. It took away from the basil. But still I really enjoyed it.

I found that the basil and strawberry together was such a unique combination, and I purposely look for recipes like this. I get tired of same old boring flavors.

So, THANK YOU Angela! Keep sharing those yummy recipes.


Milly April 24, 2015 at 10:00 am

Wow this looks really good! I am now trying out with different flavours and I find strawberries to be a really good addition to salads :)
Look I even experimented on my own as well: http://sevenseasaway.com/colourful-summer-salad-eat-your-flowers/


Cassandra August 21, 2015 at 1:40 pm

Is it alright if I use a blender for the dressing? I currently don’t have a food processor and they can be very expensive :(


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