Tender Green Salad with Strawberries, Cucumber, Pistachios and Basil (Served with Salmon) to Welcome Summer

This salad has been on my mind since I came across it in The Washington Post a couple of weeks ago and pinned in to make once I had some ripe strawberries. It comes from Ellie Krieger and I love the simplicity of it, how pretty it looks on the plate, and the combination of some favorite ingredients--strawberries, buttery lettuce, cucumber, chopped pistachios, and fresh basil, all tossed with a light dressing. 

I served this salad alongside a piece of simply cooked wild King salmon (lightly seasoned with salt and black pepper and cooked in a bit of coconut oil). Together it made a perfect light and healthy dinner that welcomes summer. 

Tender Green Salad with Strawberries, Cucumber, Pistachios and Basil
Adapted slightly from Ellie Krieger via The Washington Post
(Serves 4)
 

2 Tbsp walnut oil or extra-virgin olive oil

2 tsp white wine vinegar (I used champagne vinegar)

1 tsp honey

1/4 tsp salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed) (I used local Manoa lettuce)

6 large or 12 small hulled strawberries, quartered if large, halved if small

1/4 English (seedless) cucumber, cut into thin half-moons

2 Tbsp shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)

4 large or 8 medium fresh basil leaves, torn

Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

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

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing. Top each portion with 1/2 tablespoon of pistachios and some basil.

(NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.)

Notes/Results: This may be my new favorite summer salad--each bite made me happy. The sweet strawberries, crisp cucumbers and the slightly sharp and herby basil work well with the mild lettuce, toasty pistachios and the slightly sweet dressing. So simple but so good! It also paired well with the salmon--they complimented each other without one overpowering the other in flavor. I think this salad would partner well with any simple fish, seafood, or lighter protein option. It's definitely a keeper recipe that I will make again. 

I am linking this delicious salad up to I Heart Cooking Clubs. It's Potluck week, where we can make any recipe by the current featured chef, Curtis Stone, or any of the previous IHCC chefs like Ellie Krieger. You can see what everyone made by checking out the picture links on the post.

 
I am also linking it to this week's Souper (Soup, Salad, & Sammie) Sundays post here at Kahakai Kitchen. If you have a soup, salad or sandwich to share you can join in by linking your post up. Here's this week's picture linkup--details are on the post.

 Happy Aloha Friday and have a happy and healthy Memorial Day weekend!