Ingredients
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1 lime
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7 -8 ounces of fresh Baby Spinach
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1 cup loosely packed chiffonade fresh basil
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1 medium plum tomato
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1/3 cup feta cheese
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2 eggs
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fresh ground black pepper
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1/8 cup red wine vinegar
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1/8 cup rice vinegar
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1/4 cup extra virgin olive oil
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1 teaspoon black pepper
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1/4 teaspoon kosher salt
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6 medium fresh shiitake mushrooms
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1 medium avocado
Instructions
- 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.