Salads are hands down my favorite summer dish. I have salads a minimum of twice a week because they are quick to make, require no oven, and let me use all of the best summer produce. One of my favorite ways to incorporate summer berries is actually in summer salad dressings. They are a perfect sweetener and flavor additive when blended with some acid, oil, and herbs, like this strawberry basil vinaigrette.
This summer strawberry basil salad is perfect on a hot day. With the mix of goat cheese for a creamy flavor and maple candied pecans for a good crunch, this salad is fresh and delicious.
Key Ingredients & Substitutions:
- Red Lettuce – The base of the salad. Romaine or butter lettuce or mixed greens work well too.
- Basil – Fresh only here.
- Strawberries – Summer strawberries are the best here. You can use frozen and thawed for the dressing. Raspberries are a great swap when in season.
- Goat Cheese Crumbles – Adds creamy tang. Feta is a delicious alternative.
- Raw Pecans – The base of the candied nut topping. Walnuts or cashews work great too.
- Maple Syrup – This is what we use to candy the pecans. You an also use honey.
- Fresh Lemon Juice – Adds depth and acidity. Red wine vinegar works for a lighter flavor.
- Honey – Balances the acidity of the vinegar. Omit if you don’t want it sweet.
- Avocado Oil – Gives the dressing a smooth, neutral base. Extra virgin olive oil works well too.
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Strawberry Basil Summer Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Serves: 2
Ingredients:
- 5 cups chopped red lettuce
- 1/4 cup basil, sliced
- 1 cup strawberries, sliced
- 1/2 cup goat cheese, crumbled
Maple Pecans
- 1 cup pecans
- 1/3 cup maple syrup
- 1/4 tsp salt
Strawberry Basil Vinaigrette
- 1 cup strawberries
- 1/4 cup lemon juice or 1 lemon
- 1/2 cup basil leaves
- 1 Tbsp honey
- salt to taste
- 3/4 cup avocado oil
Preparation:
STEP 1.
Make the maple candied pecans. In a pot over medium heat, add the pecans, maple syrup and salt and bring the syrup up to a bubbling simmer. Mix the pecans with a rubber spatula as the syrup simmers, making sure you coat all of the pecans. Do this for 10-15 minutes until most of the liquid has evaporated. Once all of the syrup has evaporated and the sugar has thickened around the pecans, turn off the heat.
STEP 2.
Lay the pecans on a sheet tray and spread in an even layer. Let them cool / dry for 20 minutes. After the 20 minutes you should have hardened candied pecans!
STEP 3.
Make the dressing. In a blender or with an immersion blender, blend together the strawberries, lemon juice, basil leaves, honey and salt until smooth. While blending, slowly blend in the avocado oil a little at a time until the dressing is thick and creamy. Taste for seasoning and adjust as needed.
STEP 4.
In a bowl, combine the lettuce, basil, strawberries, goat cheese and maple pecans. Add the dressing, a little at a time, until dressed to your liking.
STEP 5.
Serve and enjoy!
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