Berry Salad with Lime-Basil Vinaigrette

Vegetarian
Gluten Free
Health score
55%
Berry Salad with Lime-Basil Vinaigrette
18 min.
4
238kcal

Suggestions


Indulge in the vibrant flavors of our Berry Salad with Lime-Basil Vinaigrette, a delightful dish that perfectly balances freshness and zest. This salad is not only a feast for the eyes with its colorful medley of strawberries, blueberries, and raspberries, but it also offers a nutritious boost, making it an ideal choice for health-conscious eaters. With a health score of 55, this vegetarian and gluten-free recipe is a guilt-free indulgence that can be enjoyed as a side dish, starter, or even a light snack.

In just 18 minutes, you can whip up this refreshing salad that serves four, making it perfect for gatherings or a simple family meal. The creamy goat cheese adds a rich texture, while the toasted almonds provide a satisfying crunch. The star of the show, however, is the homemade lime-basil vinaigrette, which brings a zesty brightness that elevates the entire dish. This vinaigrette is not only easy to make but also a wonderful way to incorporate fresh herbs into your diet.

Whether you're looking to impress guests at a dinner party or simply want to enjoy a healthy and delicious meal, this Berry Salad with Lime-Basil Vinaigrette is sure to become a favorite. Dive into this refreshing bowl of goodness and savor the delightful combination of flavors and textures!

Ingredients

  • 0.3 cup almonds sliced
  • cups baby spinach 
  • cup blueberries fresh
  • 0.3 cup basil fresh chopped
  • ounces goat cheese crumbled soft
  • tablespoon honey 
  • 0.3 cup juice of lime fresh
  • tablespoon lime zest 
  • 0.5 cup olive oil extra virgin extra-virgin
  • cup raspberries fresh
  • servings salt and pepper 
  • cup strawberries fresh hulled thinly sliced

Equipment

  • food processor
  • bowl
  • frying pan
  • blender

Directions

  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. 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. Place spinach, strawberries, blueberries and raspberries in a large bowl.
  4. Add dressing and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds and serve immediately.

Nutrition Facts

Calories238kcal
Protein14.44%
Fat52.73%
Carbs32.83%

Properties

Glycemic Index
75.57
Glycemic Load
5.66
Inflammation Score
-10
Nutrition Score
25.089130489723%

Flavonoids

Cyanidin
17.61mg
Petunidin
11.8mg
Delphinidin
13.62mg
Malvidin
25.05mg
Pelargonidin
9.24mg
Peonidin
7.56mg
Catechin
3.54mg
Epigallocatechin
0.81mg
Epicatechin
1.47mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
0.35mg
Hesperetin
2mg
Naringenin
0.23mg
Apigenin
0.02mg
Luteolin
0.55mg
Isorhamnetin
0.15mg
Kaempferol
4.66mg
Myricetin
0.71mg
Quercetin
6.04mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:238.42kcal
11.92%
Fat:14.93g
22.97%
Saturated Fat:5.16g
32.23%
Carbohydrates:20.92g
6.97%
Net Carbohydrates:15.18g
5.52%
Sugar:12.12g
13.47%
Cholesterol:13.04mg
4.35%
Sodium:347.31mg
15.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.2g
18.39%
Vitamin K:310.16µg
295.39%
Vitamin A:6040.75IU
120.81%
Vitamin C:54.75mg
66.36%
Manganese:1.19mg
59.35%
Folate:142.25µg
35.56%
Vitamin E:4.14mg
27.62%
Fiber:5.73g
22.94%
Copper:0.42mg
21.15%
Magnesium:83.33mg
20.83%
Vitamin B2:0.33mg
19.23%
Iron:2.96mg
16.45%
Phosphorus:154.85mg
15.48%
Potassium:539.66mg
15.42%
Calcium:135.79mg
13.58%
Vitamin B6:0.26mg
12.92%
Vitamin B1:0.12mg
7.67%
Zinc:1.03mg
6.88%
Vitamin B3:1.28mg
6.41%
Vitamin B5:0.48mg
4.77%
Selenium:1.94µg
2.77%
Source:My Recipes