Ingredients:
7 -8 ounces of fresh baby spinach
1 cup loosely packed chiffonade fresh basil
1 medium avocados
6 medium fresh shiitake mushrooms
1 medium plum tomatoes
1/3 cup feta cheese
2 eggs
fresh ground black pepper
1 limes
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
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.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.