We’ve paired this fresh and tasty salad with a zesty raspberry-lime vinaigrette.
Strawberry Almond Salad:
300g baby spinach
500g strawberries, cut in thick slices
½ cup sliced almonds, toasted
½ cup fat free feta cheese
2–4 drops Lime oil
1 punnet fresh raspberries
1 tablespoon honey
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
¼ cup olive oil
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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