Summer Salad with Balsamic Vinaigrette, Basil, and Roasted Strawberry
Servings: 8
Calories: 455kcal
Ingredients
For The Roasted Strawberries
- 2 tbsp olive oil
- pepper and salt pinch
- 1 box strawberries contains about 7 medium-sized berries
For Roasted Strawberries Vinaigrette
- 1 tsp honey
- 4 cloves garlic
- 3 tbsp basil chopped
- 1 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- 1 1/2 cup olive oil
- 1/4 tsp salt
For The Salad
- 1 avocado
- basil fresh chopped
- 5-6 cups spring mix or spinach
- 1 cup strawberries sliced
Instructions
- Preheat your oven to 400℉, then line a baking sheet with parchment paper. Toss strawberries on the sheet with olive oil, pepper, salt, and honey. Roast the combination for about 10-12 minutes for the berries to feel soft and juicy, then let it cool.
- Once they have evenly cooled, make the vinaigrette and add the roasted and cooled strawberries to the blender along with basil, garlic, olive oil, balsamic vinegar, honey, and salt blend until the mixture is creamy and smooth. If needed, season it with extra salt until it tastes.
- Recipe Note: Vinaigrette keeps well up to 7 days while in the fridge
Nutrition
Serving: 8g | Calories: 455kcal | Carbohydrates: 7g | Protein: 1g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Sodium: 105mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg