Basil Spinach Salad With Lime Vinaigrette Recipe

Ingredients for Basil Spinach Salad With Lime Vinaigrette

• Baby Spinach
• Fresh Basil
• 1 ripe avocado
• Fresh Shiitake Mushrooms
• Plum Tomato
• 1/2 cup crumbled feta cheese
• 2 large eggs
• Fresh Ground Black Pepper
• 1 lime
• Red Wine Vinegar
• Rice Vinegar
• Extra Virgin Olive Oil
• Black Pepper
• Kosher Salt
• Ground Coriander
• Garlic Cloves

How to Make Basil Spinach Salad With Lime Vinaigrette

1. Hard-boil 2 large eggs. Once cool, peel and thinly slice.
2. Wash 5 oz of fresh spinach, remove tough stems, and tear into bite-sized pieces. Place in a large salad bowl.
3. Add 1/2 cup of fresh basil, thinly chiffonade (stack leaves, roll tightly, and slice thinly).
4. Wash and thinly slice 1 cup of cremini mushrooms. Add to the salad bowl.
5. Wash and dice 1 medium tomato.
6. Add the diced tomato to the salad bowl.
7. Peel, pit, and slice 1 ripe avocado lengthwise. Add to the salad bowl along with 1/2 cup crumbled feta cheese.
8. Zest 1 lime (about 1 teaspoon zest). Cut the lime in half and juice.
9. In a blender, combine the lime zest and juice with 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon water, 1 teaspoon honey, and a pinch of salt and pepper. Blend until smooth.
10. Pour the vinaigrette over the salad ingredients and toss gently to coat.
11. Divide the salad mixture into 4 equal portions and place on chilled salad plates.
12. Garnish each salad with a few slices of hard-boiled egg.
13. Add a few grinds of fresh black pepper and serve immediately.