Baby Lettuce with Strawberries, Sweet and Vicious Nuts and Strawberry Lemonade Dressing

Serves 4


For the dressing:

  • 1 cup strawberries
  • Juice of 2 lemons
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • Flake sea salt
  • Coarsely ground black pepper
  • *Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using.

For the salad:

  • 6 cups baby greens (I used baby butter lettuce)
  • 1 pint strawberries, halved

For the spiced nuts:

  • 1 tablespoon butter
  • 1 cup pecan halves
  • ¼ teaspoon ground chipotle pepper or cayenne pepper
  • 2 teaspoons brown sugar

For the garnish:

  • Edible red flowers (I used fuchsia)

  1. In a blender, add the strawberries, lemon juice, honey and vegetable oil. Blend until smooth. Salt and pepper to taste.
  2. In a small sauté pan over medium heat, add the butter, pecans, chipotle pepper and brown sugar. Stir to coat and cook until pecans are slightly toasted. Remove from heat to cool.
  3. Divide salad greens, halved strawberries and nuts between 4 plates. Drizzle Strawberry Lemonade Dressing over. Garnish with edible flowers.
  1. 1
    BeingIsabella | May 15, 2018 at 3:33 pm

    Ooooh! This salad looks scrumptious and I am saving this to my recipes to try folder! The strawberries and nuts five it almost a dessert-like taste and feel! The strawberry lemonade dressing is so unique and I’m sure changes it completely. Normally I don’t really like dressings on salads, but this is one I have to try 😀

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