Ingredients

The following ingredients have 8 Servings
  • 12 ounces baby spinach (cleaned and sorted)
  • 3/4 cup unsalted raw walnuts or walnut pieces (no shell)
  • 5 whole ripe apricots (sliced into 6-8 pieces each)
  • 1 cup ripe avocado (diced)
  • 1 cup fresh basil leaves (loosely packed)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup cold water
  • 1/2 teaspoon salt (heaping)

Instruction

  • Toast the walnuts in a skillet over medium heat until they begin to brown and smell toasty. Remove from heat.Combine spinach, walnuts, and apricot slices in a large salad bowl and toss gently to combine.
  • Combine dressing ingredients in a blender and process until smooth and creamy. Do not over-process in order to preserve the color. If the mixture is too thick and not smooth enough to easily pour, stir in water a tablespoon at a time until a dressing consistency is reached.
  • Serve salad portions drizzled with dressing. The dressing may be made a few hours ahead; store it in the refrigerator with plastic wrap touching the surface of the dressing to prevent browning. Best made the day of serving to preserve color and freshness of flavor.