CARE Recipe: Strawberry Basil Salad

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CARE Recipe: Strawberry Basil Salad

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Fruit and herbs together are some kind of heaven. Think of tomatoes and basil, the classic combination for a caprese salad. When in season, the sweet, herbal basil brings forth the slightly acidic taste of the tomato, so that the flavors of both components together are better than their individual parts. Basil pairs brilliantly with other sweet, lightly acidic fruits like blueberries, strawberries, plums, and peaches. You could easily swap out the strawberries in this recipe for any of them, or better yet, a mix.

  • Total Time: 10 minutes
  • Yield: 4 1x


  • 4 cup strawberries, (about 1 lb)
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • pinch salt


  1. Remove stems and quarter each strawberry. Set aside in a medium-sized bowl.
  2. Mix chopped basil in with strawberries (tips on chopping basil are below).
  3. In a medium sized bowl, whisk together olive oil, lemon juice, and salt. Add berries and basil. Toss gently, and serve.

*To chop the basil, I find it easiest to stack the leaves first, roll them like a cigar, then slice the roll into long, even ribbons. The fancy term for this method is called chiffonade. I then give the ribbons one last rough chop.


  • This salad would be great for a picnic or outdoor barbecue, but it is best eaten right away as it doesn’t look as pretty when it sits for a while.
  • If you are bringing the salad to a party or serving it to guests at home and would like to do some advance prep work, I recommend chopping the strawberries and basil, storing them in plastic containers and keeping the olive oil, salt, and lemon separate, then mixing it the dressing with the berries and basil just before serving.


  • Calories: 87
  • Sugar: 8g
  • Sodium: 35mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

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