Basil Spinach Salad With Lime Vinaigrette

środa, 29 stycznia 2014

Basil Spinach Salad With Lime Vinaigrette

Time: 30 mins

Ingredients

  • 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

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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