Apricot Spinach Salad with Avocado Basil Dressing
Recipe GLPR7e235117b23836
A vibrant, fresh salad featuring tender baby spinach, sweet sliced apricots, and toasted walnuts, dressed with a creamy avocado-basil dressing. Light, nutrient-dense, and perfect as a starter or side dish.
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Ingredients
5 ripe apricots
12 oz baby spinach, cleaned and sorted
¾ cup unsalted raw walnuts
1 cup ripe avocado, diced
1 cup fresh basil leaves, loosely packed
1 tbsp extra virgin olive oil
¼ cup fresh lemon juice
2 tsp honey
½ tsp salt
¾ cup cold water
Directions
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.
While the walnuts cool, slice each apricot into 6-8 pieces, discarding the pit.
In a blender, combine the diced avocado, fresh basil leaves, olive oil, lemon juice, honey, salt, and 3/4 cup cold water.
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.
In a large salad bowl, combine the cleaned baby spinach, cooled toasted walnuts, and sliced apricots. Gently toss all ingredients together until evenly distributed.
Divide salad among serving plates or bowls and drizzle each portion generously with the avocado-basil dressing. Serve immediately for best color and flavor.
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.
