Apricot Spinach Salad with Avocado Basil Dressing
Need a gluten free, dairy free, and lacto ovo vegetarian side dish? Apricot Spinach Salad with Avocado Basil Dressing could be a tremendous recipe to try. This recipe makes 8 servings with 145 calories, 4g of protein, and 12g of fat each. For $1.21 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 135 would say it hit the spot. It is brought to you by Tori Avey. A mixture of apricots, water, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. Avocado Arugula Salad With Basil Lemon Dressing, Winter Citrus Salad with Avocado-Basil Dressing, and Grilled Romaine Salad with Creamy Avocado-Basil Dressing are very similar to this recipe.
Servings: 8
Ingredients:
5 ripe apricots, sliced into 6-8 pieces each
1 cup ripe avocado, diced
12 oz. baby spinach, cleaned and sorted
1 tbsp extra virgin olive oil
1 cup fresh basil leaves, loosely packed
2 tsp honey
1/4 cup lemon juice
1/2 heaping tsp salt
3/4 cup unsalted raw walnuts or walnut pieces (no shell)
3/4 cup cold water
Equipment:
frying pan
bowl
blender
plastic wrap
Cooking instruction summary:
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.
Step by step:
1. Toast the walnuts in a skillet over medium heat until they begin to brown and smell toasty.
2. Remove from heat.
3. Combine spinach, walnuts, and apricot slices in a large salad bowl and toss gently to combine.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
