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Berry Salad with Lime-Basil Vinaigrette

Photo: Antonis Achilleos; Styling: Gerri Williams


Prep time 15 mins
Cook time 3 mins
Yield Serves 4
Berry Salad with Lime-Basil Vinaigrette makes a tasty light lunch. You can also pair this berry salad with grilled beef, chicken or pork for a hearty supper.


  • 1/4 cup sliced almonds
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup chopped fresh basil
  • Salt and pepper
  • 8 cups baby spinach
  • 1 cup fresh strawberries, hulled, thinly sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 4 ounces soft goat cheese, crumbled

Nutrition Information

  • calories 460
  • fat 37 g
  • satfat 8 g
  • protein 8 g
  • carbohydrate 24 g
  • fiber 8 g
  • cholesterol 10 mg
  • sodium 232 mg

How to Make It

  1. Place almonds in a small skillet over medium-low heat. Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl to cool for 5 minutes.

  2. Place lime zest and juice, olive oil, honey and basil in a blender or food processor and puree until smooth. Season with salt and pepper.

  3. Place spinach, strawberries, blueberries and raspberries in a large bowl. Add dressing and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds and serve immediately.

Fresh Start for Spring
Also appeared in: All You, July, 2012;