Ingredients Jump to Instructions ↓

  1. 7 -8 ounces of fresh baby spinach

  2. 1 cup loosely packed chiffonade fresh basil

  3. 1 medium avocado

  4. 6 medium fresh shiitake mushrooms

  5. 1 medium plum tomato

  6. 1/3 cup feta cheese

  7. 2 eggs

  8. fresh ground black pepper

  9. 1 lime

  10. 1/8 cup red wine vinegar

  11. 1/8 cup rice vinegar

  12. 1/4 cup extra virgin olive oil

  13. 1 teaspoon black pepper

  14. 1/4 teaspoon kosher salt

  15. 1/2 teaspoon ground coriander

  16. 2 garlic cloves , crushed and finely minced

Instructions Jump to Ingredients ↑

  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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