• 2 Tbsp J. Olive Co. Persian Lime Olive Oil
  • 1 Tbsp J. Olive Co. Umeboshi Plum Balsamic
  • 1 tsp grated orange zest
  • 1 tsp grated lime zest
  • Sea salt
  • Crushed black pepper
  • 5 oz. bag baby spinach
  • 1 cups basil leaves, torn
  • 1 plum, halved, pitted and thinly sliced


  1. In a small bowl, whisk oil, vinegar and zests. Season with salt and pepper.
  2. In a large bowl, toss the spinach, basil and plum. Add the dressing and toss well. Serve right away.

Original recipe found at The Olive Mill