Tender Green Salad with Strawberries, Cucumber and Basil

Tender Green Salad with Strawberries, Cucumber and Basil


2 tablespoons walnut oil or extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoons honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ head butter, Boston or bib lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small strawberries, quartered if large, halved if small
¼ English cucumber, sliced thinly into half moons
2 tablespoons pistachio nuts, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn


Whisk the oil, vinegar, honey, salt and pepper in a small bowl.

Place the lettuce in a large bowl. Drizzle with about half of the dressing and toss to coat. oss half dressing with lettuce.

Divide the lettuce among 4 small salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with remaining dressing. Top each with ½ tablespoon pistachios and some basil.

Makes 4 servings

Serving size: 1 salad

Per serving: Calories 110; Total Fat 9g (Sat Fat 1g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrates 7g; Dietary Fiber 2g; Protein 2g

Copyright 2017 Ellie Krieger. All rights reserved.

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