Basil Spinach Salad With Lime Vinaigrette

"This delightful salad is easy to prepare and a wonderful and light addition to any meal."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Hard boil eggs, peel and set aside.
  • Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
  • Add chiffonade of basil to spinach.
  • Wash the mushrooms and slice thin, add to salad bowl.
  • Wash tomato, dice; adding to salad bowl.
  • Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
  • Remove about 1 teaspoon of lime zest, cut lime in half and juice.
  • 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.
  • Divide salad mixture into 4 equal portions and place on chilled salad plates.
  • Thinly slice egg and garnish each salad with egg slices.
  • Add a few grinds of fresh black pepper and serve.

Questions & Replies

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Reviews

  1. 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!
     
  2. I loved this salad; it's the perfect blend of tart, salty and tangy for me. The soft blandness of the avocado, hard-cooked egg and mushrooms are perfect companions to the slightly acidic tomato, sweet basil and salty cheese. I really liked the tart vinaigrette itself and plan to use it on other salads as well. This was an outstanding recipe; thanks so much!
     
  3. Delightful! I enjoyed this well balanced, refreshing salad. The only thing, I sauteed my shitake mushrooms before adding to the salad. They are not to be eaten raw from the research I`ve done. I used herb and pepper goat cheese in place of the feta. It gave a nice creaminess to the salad. The vinaigrette was nice and light. The lime yummy! I cut the black pepper to 1/2 teaspoon and blended it in the blender.
     
  4. My DH was looking very worried about the amount of fresh basil he saw me picking as we have a basil glut and he is very sick of this particular herb. However once he dared try this salad he quite liked it as there were plenty of other flavours so the basil did not dominate. Despite the amount the basil flavour is subtle. The shiitake mushrooms were a very nice touch in this recipe and worth effort. And the viniagrette is a very nice one. I used an Asian spinach for the spinach which worked well. Great RSC effort!
     
  5. This was an excellent salad. The dressing is very tart.
     
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Tweaks

  1. 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!
     
  2. Delightful! I enjoyed this well balanced, refreshing salad. The only thing, I sauteed my shitake mushrooms before adding to the salad. They are not to be eaten raw from the research I`ve done. I used herb and pepper goat cheese in place of the feta. It gave a nice creaminess to the salad. The vinaigrette was nice and light. The lime yummy! I cut the black pepper to 1/2 teaspoon and blended it in the blender.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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