Basil Spinach Salad With Lime Vinaigrette Recipe

Name: Basil Spinach Salad With Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 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; Vinaigrette; 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

Servings: persons

Salad
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
Vinaigrette
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

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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad, 7 -8 ounces of fresh Baby Spinach, 1 cup loosely packed chiffonade fresh basil, 1 medium avocado, and more.

Yes, Basil Spinach Salad With Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Basil Spinach Salad With Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions