Strawberries, Beets & Dragon Fruit With Basil Poppy Seed Dressing
15 min
| Serves 4 |
187 calories per serving
Ingredients
Salad
- 5 ounces ready-to-eat baby spinach
- 12 strawberries (about 6 ounces), washed and hulled
- 4 small cooked beets
- 1/2 medium pink dragon fruit
- 1 1/4 ounces pistachios, shelled and roasted (about 1/4 cup)
Basil Poppy Seed Dressing
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons cranberry juice
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 4 – 5 fresh basil leaves, torn
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/8 teaspoon sugar or a drop of agave syrup
Directions
Prepare the salad ingredients: Slice the strawberries and beets into roughly 1/2 inch pieces. Peel and cut the dragon fruit into similar size pieces.
Make the dressing: Transfer all of the dressing ingredients to a blender and combine on medium-high speed so that the basil breaks into tiny, even pieces and emulsifies with the other ingredients.
Assemble the salad: Transfer the spinach to a salad bowl with about half of the other salad ingredients. Toss with a thorough coating of the dressing (there will be extra dressing*). Arrange the remaining ingredients on top of the salad and garnish with the pistachios. Add a few grinds of pepper and drizzle additional dressing over the salad. Serve, and enjoy.
*Extra dressing can be stored in the fridge for several days. It will do wonderful things for a kale salad with citrus and pecans, or drizzle it over romaine with tomatoes, avocado, and thick slices of grilled chicken breast.
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