Summer Strawberries, Basil, and Parmesan with Greens (Gluten Free)
A salad that is full of color and flavor, this one will keep the salad more interesting and leave you wanting more!
Ingredients
- 5 oz spring mix or mixed lettuces
- 4-5 oz strawberries, cleaned and sliced
- 7-8 Jacobs Farm Del Cabo Edible and Organic flowers or homegrown, rinsed and dried optional - try nastursium, marigold, snapdragon, pansies, or geraniums
- 7-8 leaves fresh basil, large leaves washed and dried, rolled together and then sliced thinly, or torn
- 1 carrot, peeled, thin peels or fine julienne cut
- ¼ cup shaved parmesan cheese
- ¼ cup roasted pistachios, or roasted and salted, gf chopped, to top
Sweet Strawberry Dressing
- 2 teaspoon finely minced shallot
- 4 tbsp white balsamic or rice vinegar, gf
- 2 tbsp extra virgin olive oil
- 2 strawberries, finely chopped
- 1 tbsp honey or maple syrup
- pinch of salt
- thyme leaves
Instructions
- To a large bowl or divided between individual salad plates or bowls, add the spring mix, sliced strawberries, basil, and edible flowers. Toss together a bit. Add the carrots in a pile or a small mound on each salad, then parmesan shavings or cheese to the top, followed by the pistachios. Drizzle with the Sweet Strawberry Dressing or serve alongside.
Sweet Strawberry Dressing
- Add all the ingredients together in a jar with a lid and shake well. Or add to a glass measure and whisk together until combined.