Directions

1. 1

   Toast the walnuts in a skillet over medium heat for 3-5 minutes, stirring frequently, until they turn golden brown and release a fragrant, toasty aroma. Transfer to a plate to cool.

2. 2

   While the walnuts cool, slice each apricot into 6-8 pieces, discarding the pit.

3. 3

   In a blender, combine the diced avocado, fresh basil leaves, olive oil, lemon juice, honey, salt, and 3/4 cup cold water.

4. 4

   Blend until the dressing is smooth and creamy, being careful not to over-process so the basil-infused dressing maintains its vibrant green color. If the mixture is too thick to pour easily, add water one tablespoon at a time and blend gently until you reach a pourable dressing consistency.

5. 5

   In a large salad bowl, combine the cleaned baby spinach, cooled toasted walnuts, and sliced apricots. Gently toss all ingredients together until evenly distributed.

6. 6

   Divide salad among serving plates or bowls and drizzle each portion generously with the avocado-basil dressing. Serve immediately for best color and flavor.

7. 7

   Any leftover dressing can be refrigerated in an airtight container with plastic wrap pressed directly against the surface to prevent browning and oxidation. Use within a few hours of preparation for optimal freshness and color.