As part of my most recent CSA, I received swiss chard and lemon basil. Since I had a lot of greens to go through in my fridge, I thought I’d sauté the chard and pair it with some healthy grilled salmon. I then used all of the lemon basil in a lemon basil vinaigrette to use on salads, and to top my salmon for some flavor.
I ended up with a very quick and healthy weeknight meal of Grilled Salmon served over Swiss Chard and topped with lemon basil dressing. (I also served it with a side of roasted blue potatoes – another CSA box item!)
For the salmon, I cooked it on a lightly greased grill pan until cooked through, and just added some salt and pepper on both sides. Meanwhile, I sautéed the greens with some garlic scapes, salt, and pepper.
The dressing was simple – just some lemon basil (regular basil works fine too) and some garlic scapes (or garlic cloves) went into my mini blender, along with lemon juice, olive oil, and white balsamic vinegar. I also added some salt and pepper, to taste, and blended it all together. That’s all there is to it!
I stored extra dressing in the fridge for later in the week.
And the extra dressing was great for a dinner salad. I marinated some chicken in the Lemon Basil dressing and then grilled it, adding to a salad of romaine, tomatoes, black olives, cucumbers, feta, green onion (from CSA!), and corn. Another delicious healthy meal … check! And leftovers for lunch were pretty darn good too. 🙂
Try the dressing below!
Lemon Basil Dressing
- 1 bunch basil leaves
- 2 cloves garlic
- 1/4 cup white balsamic vinegar
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 tsp. pepper
- 1/2 tsp. salt
Combine all ingredients into a blender or food processor. Blend until smooth.