Nectarine Basil Salad with Pineapple Balsamic Vinaigrette

• 4 cups baby spinach


• 1 nectarine


• 1/2 an avocado


• 3 sprigs green onion


• 10 fresh basil leaves


• 1/4 cup almonds

• 1 Tbsp J. Olive Co. Pineapple Balsamic


• 1 Tbsp J. Olive Co. Traditional Balsamic


• 1 Tbsp J. Olive Co. Tuscan Herb Olive Oil


• A dash each of pink Himalayan salt and freshly cracked black pepper

Directions

1. 
   
   Add your baby spinach to a large mixing bowl.


2. 
   
   Then, slice the nectarine and avocado and add to the bowl.


3. 
   
   Chop the green onion, and basil and transfer to the bowl.


4. 
   
   Prepare the Pineapple Balsamic Vinaigrette Add all ingredients to your Vitamix (or similar) and blend until smooth.


5. 
   
   Pour the vinaigrette over your salad and toss. Serve immediately.