Summer Berry Salad with Lime-Basil Vinaigrette

Ingredients

• 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

Preparation

1. 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. 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. 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.