Summer Berry Salad with Lime Basil Vinegrette

By kdaigneau

Ingredients

• 1/4 cup sliced almonds
• 1 TBS lime zest
• 1/4 cup fresh lime juice
• 1/2 cup EVOO
• 1 TBS honey
• 1/4 cup chopped fresh basil
• Salt & pepper
• 8 cups baby spinach
• 1 cup sliced strawberries, blueberries & raspberries
• 4 oz crumbled feta cheese

Preparation

Step 1

1. Place almonds in a small skillet over low-medium heat. Cook, shaking skillet constantly until almonds are light golden & fragrant, about 3 minutes. Immediately transfer to a bowl to cool.
2. Place lime zest, juice, EVOO, honey, and basil in a blender and purée til smooth. Season with salt and pepper.
3. Place spinach & fruit in a large bowl. Add dressing and gently toss to coat. Season with salt & pepper. Top with almonds and cheese and serve immediately.