Strawberry Lemon Basil Dressing w/Avocado Oil (yield: 2/3 cup): 1 cup fresh strawberries 1/4 cup packed fresh basil 3 tbsp fresh lemon juice 1 tbsp avocado oil 1-2 tsp coconut palm sugar to taste fine grain sea salt & black pepper, to taste (I used 1/4 tsp each) for the salad: toasted unsweetened coconut flakes mixed greens strawberries, chopped fresh basil 1. Preheat the oven to 300F. Toast the coconut flakes for about 2-4 minutes until lightly golden, watching closely so the coconut doesn’t burn. 2. In a food processor, add the strawberries, basil, lemon juice, and oil. Slowly pour oil in while processor is going then add in the salt, pepper, and coconut palm sugar to taste and process again. 3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in the fridge!
Posted on: Fri, 28 Nov 2014 14:34:57 +0000
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