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:

Quickview
145k Calories
3g Protein
11g Total Fat
9g Carbs
85% Health Score
Limit These
Calories
145k
7%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
182mg
8%

Get Enough Of These
Protein
3g
7%

Vitamin K
223µg
213%

Vitamin A
4597IU
92%

Manganese
0.84mg
42%

Folate
114µg
29%

Vitamin C
19mg
24%

Magnesium
61mg
15%

Copper
0.3mg
15%

Fiber
3g
14%

Potassium
450mg
13%

Vitamin E
1mg
12%

Vitamin B6
0.21mg
11%

Iron
1mg
10%

Vitamin B2
0.13mg
8%

Phosphorus
75mg
8%

Calcium
64mg
6%

Vitamin B1
0.09mg
6%

Zinc
0.76mg
5%

Vitamin B3
0.92mg
5%

Vitamin B5
0.42mg
4%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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