Basil Spinach Salad With Lime Vinaigrette

• Salad
• ounces of fresh Baby Spinach↗7 -8
• cup loosely packed chiffonade fresh basil1 cup
• medium avocado↗1
• medium fresh shiitake mushrooms↗6
• medium plum tomato↗1
• cup feta cheese↗1⁄3 cup
• eggs↗2
• fresh ground black pepper↗
• Vinaigrette
• lime↗1
• cup red wine vinegar↗1⁄8 cup
• cup rice vinegar↗1⁄8 cup
• cup extra virgin olive oil↗1⁄4 cup
• teaspoon black pepper↗1 teaspoon
• teaspoon kosher salt↗1⁄4
• teaspoon ground coriander↗1⁄2
• garlic cloves, crushed and finely minced↗2

Step-by-step instructions

1. 1

   Hard boil eggs, peel and set aside.

2. 2

   Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.

3. 3

   Add chiffonade of basil to spinach.

4. 4

   Wash the mushrooms and slice thin, add to salad bowl.

5. 5

   Wash tomato, dice; adding to salad bowl.

6. 6

   Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.

7. 7

   Remove about 1 teaspoon of lime zest, cut lime in half and juice.

8. 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. 9

   Divide salad mixture into 4 equal portions and place on chilled salad plates.

10. 10

    Thinly slice egg and garnish each salad with egg slices.

11. 11

    Add a few grinds of fresh black pepper and serve.