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!
squirrel! you take such lovely pictures.
this looks so delicious. my mom and i used to have “bunny days” in which we would eat things that bunnies would like. this would fit right in!
sophie
princessrhyme.blogspot.com
The photo of your salad is gorgeous, especially with the backdrop of the wooden table. I am fairly new to your blog and am looking forward to making many of your recipes. Dying to try your perfect veggie burger too. I do my best to influence people to eat more vegan meals here in Kansas and beyond:).
So happy to hear that, thank you!
One word: yum. I have no others :) hahaha. Love the new banner!
Your photos are GORGEOUS!
I will be trying this! Love the new header too!
What a great spring salad! I love the dressing here and so fresh.
Great pics, love the new header, and congrats to the cookbook winner too.
:)
The header is nice, but it looks very fall ish.. like it would have been launched in September.. pretty cool though. Did you take that photo?
Yea I know what you mean. I think it’s the dark wood background that is throwing me off! I think a lighter background would work better. Yup I took the pictures.
I love the new banner!! And the rest of your pictures! The recipe sounds good too ; )
Hey Angela! Salad looks so good! Can’t wait till market season for all the fresh produce :)
I’ll be in Oakville next Tues…….want a running buddy?
Aw I would but unfortunately I’m still not running due to my knee. Spinning, pilates, & yoga for me right now!
Rats! I’m loving hot yoga right now. Great foil for the running. Rest up and hopefully we’ll get out sometime this summer :)
Sounds like a plan :)
Great photos! I LOVE your new header… its so pretty with all the colors and the wood background. I think its perfect!
This is similar to one of my favorite salads at a local restaurant! It has mixed greens, balsamic roasted asparagus, sunflower seeds, mint, strawberries, goat cheese (which would be omitted in a vegan recipe!) and balsamic vinaigrette. I like your version with the basil too!! Yum!
Oh thank you, THANK YOU for this dressing recipe. I have a young daughter who has not yet developed a taste for salad. She has disliked every dressing recipe I’ve tried – until today. ALl my kiddos LOVED your strawberry basil dressing and asked me to make it again. Thanks again!
That’s great to hear!
I love how spring-like that dressing is! I can’t wait until all the spring produce is out! :)
What type of camera do you use again? You take the best pictures!
Thanks Stephany! My camera info is located on my FAQ page at the top of the blog.
Love your new heading! Very creative : )
Mm…can’t wait to try this combination of strawberry and basil! Love your photos, spring is such a great time of year :)
Beautiful photos! I’m so loving the onset of spring – the lilacs fencing in my back yard are beginning to bloom and they smell INCREDIBLE!
No matter the season, I never stop craving salads… but this looks just perfect for spring. I love the combo of strawberries and basil. Will definitely have to try that vinegraitte!
This dressing sounds so delicious and fresh! By the way, I love the new header! It’s perfect for spring/summer and gives a nice picnic feel. Keep it up I’m such a huge fan of your blog :)
This salad looks delicious! I love all the bright colors, a perfect summer salad! I need to make that dressing!