It’s one of my favorite times of the year on the homestead! We’ve worked hard all spring, and high summer finally brings the fruits of our labor. Fresh produce is starting to roll into the kitchen, and there is no shortage of herbs around. The garden is overflowing with basil just begging to be showcased!
While I’m usually okay with a simple drizzle of olive oil and vinegar on my salads, sometimes I want something a little more thrilling. And this Strawberry Basil Dressing… it’s definitely thrilling!
It hits all the notes of a good dressing- it’s got zing plus a hint of sweetness from the honey, it has body from the blended strawberries, and a great depth of flavor from the basil. It isn’t overpowering, and it will bring to life any leafy greens you put underneath it.
The best part? It takes nearly no effort to make- a blender does all the work!
What kind of salad would you put it on?
Try these combinations:
Spinach & Arugula + Mandarin Oranges + Crumbled Goat Cheese + Sprinkle of Poppy Seeds
Spring Mix + Red Onion + Strawberries + Toasted Almonds
Kale + Avocado + Mixed Berries + Grilled Chicken + Pecans
Tender Butter Lettuce + Sliced Radish + Spring Onion + Asparagus + Salmon
Spinach + Bacon + Sunflower Seeds + Strawberries
Strawberry Basil Dressing Recipe
Combine everything in the blender EXCEPT for the basil leaves. Blend on medium until well-combined.
Add the basil leaves and pulse until they are just broken up and incorporated but you still see flecks of green.
Serve your fresh strawberry basil dressing and enjoy! Or store in the fridge for up to three days.
1. Thawed frozen strawberries won’t be the same as fresh, unfortunately.
2 Avocado oil is light and slightly nutty- it is the perfect oil for this strawberry basil dressing because it is both healthy and neutral in taste. You can use olive oil, but it will likely over-power the other flavors. Avocado oil is one of my favorite fats, and if you haven’t tried it yet, it’s definitely time!
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