Fit and Fresh: Strawberry Salad with Lemon-Basil Dressing

strawberry salad with lemon-basil dressing

I have some version of this strawberry salad for lunch almost every day. I love salads like this for a couple of reasons.

1. Size matters: This thing is ENORMOUS. It’s not some piddling side salad that will leave you feeling even hungrier than you were before you ate. This is a salad mountain, my friends. After this meal, you’ll feeling full and satisfied — not deprived.

2. Looks matter too: Honestly, what a gorgeous meal. You’ll get compliments on it, I promise. And guess what? Those colorful veggies aren’t just pretty. All those beautiful colors mean nutrients. This strawberry salad will do nothing but good things for you.

3. Simple and convenient: Like I said earlier, I make a salad like this for lunch every day. I’m a working woman, so that means I have to make it travel. It’s super easy. In the morning, I toss the dressing ingredients together in a little bottle. I put the mixed greens in one container and the chopped vegetables in another. Done and done. When I get hungry, I plate it. It doesn’t get much easier (or cheaper!) than that.

I really like this version because the strawberries and chopped almonds make the salad just a little bit special. In spite of the cold weather, it makes me feel like spring is just around the corner. The lemon-basil dressing is the perfect complement to the flavors of the salad. It’s bright and clean and subtly sweet — just the thing for those juicy strawberries.

Here’s the recipe.

strawberry salad, up close

Strawberry Salad with Lemon-Basil Dressing
Serves 1
Bright and subtly sweet, a simple lemon-basil dressing is the perfect complement to this strawberry salad.
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Total Time
10 min
Total Time
10 min
For the salad
  1. 3 cups spring mix
  2. 1/2 cup grape tomatoes, quartered
  3. 4 strawberries, hulled and quartered
  4. 3 baby carrots, julienned
  5. 2 mini bell peppers, julienned
  6. 5 raw almonds, chopped
For the dressing
  1. 1 tablespoon fresh lemon juice
  2. 1/2 teaspoon extra virgin olive oil
  3. 1/2 tablespoon fresh basil
  4. 1/4 teaspoon black pepper
  5. 2-3 tablespoons water
  6. your favorite sweetener, to taste
  1. Place the mixed greens on a large plate. Layer the chopped vegetables over the greens, and top with the almonds. Whisk together the dressing ingredients and drizzle over the salad. Enjoy!
  1. Salad, no dressing
  2. Servings: 1 | Calories: 113 | Total Fat: 3.0g | Trans Fat: 0.0g | Cholesterol: 0mg | Sodium: 79mg | Total Carbohydrates: 16.7g | Dietary Fiber: 4.9g | Sugars: 7.3g | Protein: 5.5g
  3. Dressing, per ~2 tablespoons
  4. Servings: 2 | Calories: 13 | Total Fat: 1.2g | Cholesterol: 0mg | Sodium: 1mg | Total Carbohydrates: 0.9g | Protein: 0.1g
A Second on the Lips
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