apricot spinach salad with avocado basil dressing
a tempting vegan salad with fresh spinach leaves, toasted walnuts, ripe sweet apricots and creamy avocado basil dressing.
baby spinach, unsalted raw walnuts or walnut pieces, ripe apricots, ripe avocado, fresh basil leaves, fresh lemon juice, honey, extra virgin olive oil, cold water, salt
- 12 oz . baby spinach
 - 3/4 cup unsalted raw walnuts or walnut pieces
 - 5 whole ripe apricots
 - 1 cup ripe avocado
 - 1 cup fresh basil leaves
 - 1/4 cup fresh lemon juice
 - 2 tsp honey
 - 1 tbsp extra virgin olive oil
 - 3/4 cup cold water
 - 1/2 tsp salt

- 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 12 oz . baby spinach
- 3/4 cup unsalted raw walnuts or walnut pieces
- 5 whole ripe apricots
- 1 cup ripe avocado
- 1 cup fresh basil leaves
- 1/4 cup fresh lemon juice
- 2 tsp honey
- 1 tbsp extra virgin olive oil
- 3/4 cup cold water
- 1/2 tsp salt

 ### Assistant: The ingredients you'll need are:
- 12 oz . baby spinach
- 3/4 cup unsalted raw walnuts or walnut pieces
- 5 whole ripe apricots
- 1 cup ripe avocado
- 1 cup fresh basil leaves
- 1/4 cup fresh lemon juice
- 2 tsp honey
- 1 tbsp extra virgin olive oil
- 3/4 cup cold water
- 1/2 tsp salt


You can follows these steps to make the recipe:
- 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.
- .

