I realized about a year ago that I LOVE fresh mint. At the exact same time, because I was making mint everything, my husband realized that he really doesn’t like mint – at all. It’s a sad thing really, but unlike his aversion to broccoli, I can accept this. I bought the biggest bunch of fresh mint at the farmer’s market last weekend, however, and am looking for ways to use it up for only my consumption. This strawberry salad dressing mixed with fresh mint was just the first in a number of mint recipes I tried this week.
The berries provide a great sweetness that reminds me of summer. The mint/lemon combination gives it that fresh taste, which also reminds me of summer. It is the perfect finish to this super simple green salad with avocado. Talk about a divine lunch option that was so easy to throw together!
Strawberry Salad Dressing
This strawberry salad dressing was great on the baby kale salad. Top it with avocado and sunflower seeds (added after I took the photos), and I was gobbling this sucker down! I can already see this dressing being a favorite this summer!
Since it’s on the sweet side, you don’t really need other fruits (dried or fresh) on the salad. Instead, I paired it with a heartier green (baby kale) and more savory flavors – avocado and toasted seeds. The lemon and mint really balance out the both the sweet and more savory/heartier flavors, so you know it will be fun to eat!
Because the dressing is on the thicker side, I recommend mixing it in with the greens before serving. Otherwise you won’t get that wonderfully even distribution.
STRAWBERRY SALAD DRESSING
If you have an abundance of strawberries or mint (as was the case for me), then you're on the hunt for fun ways to use up all that fresh goodness! I love the sweet flavor this dressing adds to any salad, instantly making it more refreshing and delicious. It's pretty good with roasted nuts and goat cheese if you need some more inspiration!
- 1 cup cut strawberries
- 1/4 cup packed mint leaves
- 2 teaspoons coconut vinegar
- 1/4 cup + 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon lemon juice
- 1/4 teaspoon ground ginger
- 1 teaspoon sugar
- Combine all ingredients in food chopper or processor. Puree until consistency is runny.
- Store in airtight container.
- Serving Suggestion Serve with kale, spinach, or similar sturdier green. Pair with avocado, sunflower seeds, fresh cracked pepper, and chicken.