Spring Salad & Creamy Tomato Basil Dressing

This beautiful, colorful salad is the ultimate representation of spring with its warm days and new beginnings.

Prep Time25

Chill time30

Total Time55

Course: Salad

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 297.2kcal

Author: Taffiny Elrod

To make the dressing, combine the mayonnaise and olive oil in a large mixing bowl, then add the Keto Chow, water, lemon juice, allulose, and salt. Whisk everything together well, then stir in the basil leaves.
Cover and chill for at least 30 minutes for best flavor. Stir again before serving.
To make the salad, prepare a bowl of ice water. Then, bring a small pot of water to a boil and carefully add the quail eggs. Cover and boil for three minutes.
Drain and place the eggs directly into the ice water. Let them chill for three to five minutes.
Peel the eggs by pinching at the large end to get started easily; there should be an air gap there. One peeled, rinse to remove any remaining shell.
Arrange the lettuce, radishes, cucumbers, and avocado in a large salad bowl or platter.
Garnish with minced scallions and flower petals. Cut the eggs in half lengthwise and gently place them around the salad. Serve with the dressing.
The salad will keep without salad dressing in an airtight container in the refrigerator for up to three days.

*If you can’t or prefer not to quail eggs, use two hen’s eggs, hard boiled and sliced into circles.

**Heirloom radishes like watermelon radishes or French butter radishes will make the colors extra bright and fun.

***Add any other herbs you enjoy. Chervil, basil, parsley, and dill are all great options.