Description

This vibrant spring salad features sweet and tender butter lettuce, crisp baby bok choy, and juicy blackberries, all tossed in a fresh basil vinaigrette.

Ingredients

Units

1 cup fresh basil leaves, packed
3 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
6 tablespoons honey
1 tablespoon fresh ginger, grated
1 teaspoon Sriracha
1 teaspoon garlic, finely chopped
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup canola oil
Salt and freshly ground black pepper to taste
1 head butter lettuce, torn into bite-sized pieces
2 baby bok choy, thinly sliced
1/2 cup fresh cilantro leaves
1 cucumber, thinly sliced
1 avocado, sliced
1/2 red onion, thinly sliced
1 cup fresh blackberries
1/2 cup toasted, salted cashews

Instructions

In a blender, combine basil leaves, lemon juice, rice wine vinegar, honey, ginger, Sriracha, garlic, and Dijon mustard. Blend until smooth.
With the blender running, slowly add the olive oil and canola oil until the vinaigrette is emulsified. Season with salt and pepper to taste.
In a large salad bowl, combine butter lettuce, baby bok choy, cilantro, cucumber, avocado, and red onion.
Drizzle the salad with the basil vinaigrette and toss gently to coat.
Top with fresh blackberries and toasted cashews, and serve immediately.

Notes

If you have a Trader Joe’s nearby, they sell large packs of basil year round for less than $3, a fabulous buy!

You’ll probably have more vinaigrette than you need for this salad. It’s wonderful on any green salad but is also spectacular and unique drizzled over fresh fruit and grilled chicken, pork or shrimp.

Prep Time: 15 minutes
Cook Time: 10 mins
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8
Sodium: 150
Fat: 20
Carbohydrates: 15
Fiber: 5
Protein: 3