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Strawberry Almond Salad

We've paired this fresh and tasty salad with a zesty raspberry-lime vinaigrette.

Servings: 2

Ingredients
300g baby spinach
500g strawberries, cut in thick slices
½ cup sliced almonds, toasted
½ cup fat free feta cheese
 
Raspberry Vinaigrette:
2–4 drops Lime essential oil
1 punnet fresh raspberries
1 tablespoon honey
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
¼ cup olive oil
 
Instructions
  1. In small bowl, mash raspberries. 
  2. Add remaining vinaigrette ingredients and mix using wire whisk until combined.
  3. Chill vinaigrette for 30 minutes.
  4. Toss salad ingredients with raspberry vinaigrette. 

Tip: Refrigerate remaining vinaigrette for up to two weeks.

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