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!
I am eating this dressing as I type this! It is so good…easily going to be a summer go-to dressing!
I just bought a carton of strawberries today. I’m making this for lunch tomorrow!
I really like the new banner! It’s cute!
I was just thinking what am I going to do with this basil I’m growing in my herb garden
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!
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?
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.
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.
(1) That photo of the light coming through the trees is divine!
(2) I must make this salad dressing immediately.
That salad looks incredible! I bought beautiful strawberries at the market this morning, and this looks like a perfect way to use them.
mmmm that looks fantastic!!! definitely going to have to give it a try!
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 :/
This looks totally delicious! In Australia we are going into winter. Do you think I could use frozen strawberries for the dressing?
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.
I made a spin on this salad with balsalmic instead of strawberry for the vinaigrette for our vegetarian potluck. Thanks for the inspiration!!!!!
Nice spring Vitamin C and iron rich spring salad!
I love salad and can’t wait to make this one! Thanks for the healthy inspiration!
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?
Hey Johanna, My camera info is on my FAQ page (at the top of the blog) I think its question #10. Cheers!
I’m SURE fresh would be best, but do you think this would be possible to do with frozen strawberries??
cant see why not! You might have to decrease the amount if using frozen since they will likely produce more water?
We tried this salad out tonight and it was a hit with the family:)
Thanks for letting me know Jessica!
Ahh this looks so amazing. I will have to try this!
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.
Love,
Meena
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!