Basil Spinach Salad With Lime Vinaigrette

READY IN: 30mins
Recipe by PaulaG

This delightful salad is easy to prepare and a wonderful and light addition to any meal.

Top Review by Cook4_6

I am rating the dressing, not the salad as a whole. Delicious, but I found I needed 1/2 cup of olive oil, instead of the 1/4 it called for when using on a lettuce, pepper, tomato and feta salad. Nice southwestern flair!

Ingredients Nutrition

Directions

  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.

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