A great refreshing and healthy salad for any occasion. I enjoy it with a fish dish, or simply as a side for your favorite meal. You won't believe the flavors your palette will enjoy over and over.
SALAD: Cut avocados lengthwise, remove pit, and scoop small pieces with a teaspoon into a large salad bowl. Squeeze the juice of one lime over top to prevent discoloration. Slice tomatoes into bite size pieces and layer over top of avocado. Season with salt and pepper to taste. Finely chop a jalapeno (remove seeds if you don't like the heat) and layer; add mint and basil, and then onion. Top off with baby spinach and store in fridge until ready to serve. Meanwhile, preheat oven to 375 and place goat cheese in foil plate, coat with a little olive oil to prevent sticking, and top with crushed walnuts. Bake for about 20 minutes, or until slight browning on walnuts. Remove from oven and set aside to cool.
DRESSING: Use a hand mixer to blend all the ingredients, including the 1/2 cup EVOO, honey, garlic, fennel seeds, dijon, salt and pepper to taste, and the juice from one lime.
SERVING: Add goat cheese/walnut mixture to salad and stir to combine all ingredients. Serve in individual salad bowls and use dressing to finish off salad.