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.
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…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Spring Salad with Strawberry Lemon Basil Dressing
Yield
2/3 cup dressing
Prep time
Cook time
0 minutes
Total time
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.
Congrats again to Jenny B. for winning the cookbook giveaway!
Love the new banner! Much better than the one with all the snow, but that’s just because I dislike winter so much ;)
I love fruity salad dressings.
I can’t wait to try this salad!! Your new banner is GREAT and this vegetarian is excited for your new cookbook!!
Yum! Is it possible to have a nutritionally complete dinner made of fruit?
That salad looks right up my alley!!
Thanks so much for the recipe! I’ve never made my own dressing, but this seems like a great way to start.
Does that squirrel have a big nose/snout or is it just the angle? Salad looks delightful!
I love your new header!! These photos are so beautiful! Especially the salad!
This dressing looks so delicious, I’m already imagining it on a salad with some salmon!
I’m loving your new header! It’s kinda perfect with all the fresh produce that’s arrived so early this year. The pics of those geese babies (are they chicks?!) are sweet. We’ve been seeing lots around our place lately too — ’tis the season!
Yum, looks delicious! I’m a sucker for anything strawberry. Great shots of the outdoors. It’s so beautiful there in Ontario. Alberta has its moments, but we haven’t yet mastered greens. Everything is always brown around here.
Like the header, too!
That pic of the ducklings is SO precious!! I love baby animals!
Wow- I don’t know what’s more beautiful- the photos of the scenery or the salad itself! I always make my own salad dressing (and it’s never the same twice!). I have a formula of throwing some kind of fruit, nut, almond milk and vinegar and whatever herbs into the VItamix and hoping something good comes out of it (and it always does!).
Yes I made a strawberry basil pesto last year and it was the same flavor profile and I remember it being just incredible. This reminds me of that… I’m in a rut with dressings too lately. Gonna need to whip one together so I can keep getting my greens in.
This salad looks beautiful, and I can’t wait to try it!
Am just so amazed at your creativity.
So appreciate on-going healthy suggestions and pretty pics. Thanks for inspiring! What a beautiful thing to offer the world!
I love unexpected fruity salad dressing combinations! I have such a sweet tooth that sometimes savory oil and vinegar just won’t suffice! =)
sounds great! do you think i could sub agave nectar for the syrup?
I cant see why not!
Your shots of Spring are beautiful and the salad is stunning! Our April has been very cold, with non stop rainfall :( I’m so glad to see that Spring has arrived somewhere in the world!