Ingredients for Basil Spinach Salad With Lime Vinaigrette
- 5 oz Baby Spinach
- 1/2 cup Fresh Basil
- 1 ripe Avocado
- 1 cup Fresh Cremini Mushrooms
- 1 medium Plum Tomato
- 1/2 cup crumbled Feta Cheese
- 2 large Eggs
- 1/4 teaspoon Fresh Ground Black Pepper, plus more to taste
- 1 Lime (for zest and 2 tablespoons juice)
- 0 Red Wine Vinegar
- 0 Rice Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 0 Black Pepper
- 1/4 teaspoon Kosher Salt, plus more to taste
- 0 Ground Coriander
- 0 Garlic Cloves
- 1 tablespoon Water
- 1 teaspoon Honey
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How to Make Basil Spinach Salad With Lime Vinaigrette
- Hard-boil 2 large eggs. Once cool, peel and thinly slice.
- Wash 5 oz of fresh spinach, remove tough stems, and tear into bite-sized pieces. Place in a large salad bowl.
- Add 1/2 cup of fresh basil, thinly chiffonade (stack leaves, roll tightly, and slice thinly).
- Wash and thinly slice 1 cup of cremini mushrooms. Add to the salad bowl.
- Wash and dice 1 medium tomato.
- Add the diced tomato to the salad bowl.
- Peel, pit, and slice 1 ripe avocado lengthwise. Add to the salad bowl along with 1/2 cup crumbled feta cheese.
- Zest 1 lime (about 1 teaspoon zest). Cut the lime in half and juice.
- 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.
- Pour the vinaigrette over the salad ingredients and toss gently to coat.
- Divide the salad mixture into 4 equal portions and place on chilled salad plates.
- Garnish each salad with a few slices of hard-boiled egg.
- Add a few grinds of fresh black pepper and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
28g
Carbs
4g