Basil Spinach Salad With Lime Vinaigrette

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 7 -8 ounces of fresh baby spinach
• 1 cup loosely packed chiffonade fresh basil
• 1 medium avocado
• 6 medium fresh shiitake mushrooms
• 1 medium plum tomato
• 1/3 cup feta cheese
• 2 eggs
• fresh ground black pepper
• 1 lime
• 1/8 cup red wine vinegar
• 1/8 cup rice vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 2 garlic cloves, crushed and finely minced

Recipe

• 1 hard boil eggs, peel and set aside.
• 2 wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
• 3 add chiffonade of basil to spinach.
• 4 wash the mushrooms and slice thin, add to salad bowl.
• 5 wash tomato, dice; adding to salad bowl.
• 6 peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
• 7 remove about 1 teaspoon of lime zest, cut lime in half and juice.
• 8 in a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
• 9 divide salad mixture into 4 equal portions and place on chilled salad plates.
• 10 thinly slice egg and garnish each salad with egg slices.
• 11 add a few grinds of fresh black pepper and serve.