Market Thymes July 13th Edition

Ingredients:


Salad Ingredients:

• 12 oz. 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 tsp honey
• 1 tbsp extra virgin olive oil
• 3/4 cup cold water
• 1/2 tsp salt heaping

Preparation:

1. Toast the walnuts in a skillet over medium heat until they begin to brown and smell toasty. Remove from heat.
2. Combine spinach, walnuts, and apricot slices in a large salad bowl and toss gently to combine.
3. 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.
4. 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.

Recipe & photo found at:   https://toriavey.com/toris-kitchen/apricot-spinach-salad-avocado-basil-dressing/