I am writing from beautiful Washington state for the next few weeks. I’ve had a blast frequenting the local farmers’ markets around Seattle this past week and the Issaquah farmers market was simply amazing. Local flower vendors, restaurant owners, bakeries, fresh produce, designers and coffee specialists were all part of the sampling the market had to offer to its’ community. Wow, my friend M and I had so much fun perusing the walkways and my mind was exploding with ideas of what to make. I picked up two heads of green leaf lettuce for a lovely salad I had promised M I would make! A light, summery salad dressing that compliments fresh greens and ingredients is what was on the list for dinner that night!
Strawberry Lemon Basil Dressing
I cup of fresh sliced strawberries
1/4 cup of packed fresh basil
3 Tbsp of fresh lemon juice
1 Tbsp of olive oil
1-2 Tbsp of maple syrup to taste
fine grain sea salt and fresh cracked pepper to taste (about 1/4 tsp each)
for the salad:
shredded toasted coconut
candied sliced almonds
mixed greens or green leaf lettuce
Add all the ingredients for the dressing into a food processor and pulse until you’ve reached the desired consistency. You can place leftover dressing in a jar and it will keep in the refrigerator for a few days! Enjoy!