8 Ingredient Basil Salad Dressing

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I have been searching my whole life for a dressing packed with this much flavor per bite.

 

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This dressing is my dream come true. The sweetness of the basil with the bright and savory undertone of spinach offers the perfect smothering onto any of your favorite leafy green combos of your choice.
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The first time I had this Basil Salad Dressing was in California with my dear friend Erica. She is pretty much one of the coolest ladies I know.
Erica is a full time mom, and plant based chef extraordinaire. I don’t know how she does it (wonder woman?) check her instagram // thefoodies playground.
Say hi to Erica and little sweet baby Claire…
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You will never see Erica skimp on whipping up delicious meals for her family and friends to eat, never, ever which is just one reason why I adore her.
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The basil offers a expansive flavor explosion in your mouth. (yeah, its that good folks)
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Make this to impress your hunk or goddess at home. Or simply treat your taste buds to a quick and easy dinner.
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Use local field greens such as arugula in your salad.
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Drum roll please, here we have a shot of the salad all put together.
Showcasing our fresh basil dressing, locally sourced arugula, with carrot, pistachios, and cut up non-sulfured organic turkish apricot chunks for added sweetness.
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CALIFORNIA DREAMIN’ BASIL SALAD DRESSING 
PREP TIME
CHOP TIME
TOTAL TIME
This amazing dressing is here to blow your taste buds out of the water. 1 bowl of sweet, savory, tangy basil salad that is vegan and of course gluten free. Savory, cooling, and insanely flavorful, and topped with salty pistachios,  crunchy carrots, and sweet turkish apricots chunks. This salad is here to save the day.
Author: The Distracted Beet
Recipe type: Lunch, Dinner
Cuisine: Vegan, Gluten Free
Serves: 2-3
INGREDIENTS
DRESSING 
  • 1 cup spinach
  • 3/4 cup homemade Unsweetend Almond Milk or Almond Breeze Unsweetened Original Almond Milk
  • 1/2 cup extra virgin olive oil or swap EVOO out for avocado oil
  • 1/2 cup fresh basil leaves
  • 1 Tbsp maple syrup or (sub honey if not vegan)
  • 3 Tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1 box of Organic Baby Arugula 5 oz
SALAD 
  • 1 box of Organic Baby Arugula 5 oz
  • 1 carrot (chopped)
  • 1/4 cup pistachios
  • 4-5 Organic Turkish Apricots Natural, Unsulphured, Dried (chopped)
INSTRUCTIONS
  1. FOR DRESSING Prepare by measuring all ingredients out first. Once you have them in front of you place each ingredient into your blender (I use my vitamix that I am in love with, however any good blender will do). Take all of your ingredients and place in blender. Turn blender on high and blend thoroughly until dressing it is smooth and creamy.
  1. FOR SALAD: Take a bowl and fill it with 5 cups of arugula greens. Typically, I take a whole box of arugula and dump it into my bowl. Then cut up one carrot, cut up 4 dried unsulfered organic apricots, and 1/4 cup pistachios and mix into salad.
  2. Finally take California Dreaming Basil Salad Dressing and pour generously on top of your greens. Mix together, put a fresh crack of pepper on top, and mangia.
NOTES
*Adapted from / inspired by my friend Erica Bailey instagram // thefoodies playground
~ if you want to play around with this salad make some quinoa and place on top of the salad with some chickpeas for added protein.
Shine ON //
Jillian

2 thoughts on “8 Ingredient Basil Salad Dressing

  1. Erica bailey Reply

    Love this. Thank you for the beautiful compliment. I seriously can’t wait to cook for you again soon (I hope) :-). Love you, friend!!

    1. jillianspeece Reply

      Gosh, love you so much. This dressing is a staple in our house now. We are your biggest fans. Keep the vibrant recipes coming and I encourage you to start your own blog I will be your #1 fan oh wait I already am ha. <3 Shine ON /// J

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