Nectarine Basil Salad
- 4 cups baby spinach
- 1 nectarine
- 1/2 an avocado
- 3 sprigs green onion
- 10 fresh basil leaves
- 1/4 cup almonds
Pineapple Balsamic Vinaigrette
- 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
Add your baby spinach to a large mixing bowl.
Then, slice the nectarine and avocado and add to the bowl.
Chop the green onion, and basil and transfer to the bowl.
Prepare the Pineapple Balsamic Vinaigrette Add all ingredients to your Vitamix (or similar) and blend until smooth.
Pour the vinaigrette over your salad and toss. Serve immediately.
Original recipe and image found at JustineCelina.com