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Wilted spinach salad courtesy CaliforniWalnut Board.

Wilted spinach salad, courtesy of the California Walnut Board.

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Updated: May 9, 2012 9:54AM


1 medium tart apple

3 tablespoons fresh lemon juice, divided

1 small avocado, perfectly ripe

¼ cup extra virgin olive oil

2 cups sliced red onion (¼-inch-thick)

½ teaspoon whole cumin seeds or more, to taste

1 cup lightly toasted walnuts, coarsely chopped

10 ounces fresh baby spinach leaves, thoroughly dried

¼ teaspoon kosher salt


eshly ground black pepper

Lemon wedges (optional)

Cut apple into thin slices on plate; drizzle with about 2 teaspoons lemon juice. Cover plate tightly and refrigerate.

Pour remaining lemon juice onto second plate. Peel and slice avocado, place avocado slices in lemon juice and turn to coat well. Set aside.

In medium skillet or on grill pan, heat olive oil; add onion and cook over high heat for 5 minutes. Sprinkle in cumin seeds and walnuts, turn heat down to medium and cook with minimal stirring for another 2 to 3 minutes, or until seeds and nuts give off toasty aroma (be careful not to let them burn).

Add onion mixture to spinach, and toss until thoroughly mixed (spinach will wilt upon contact with hot oil and onion). To speed the wilting process, include every last drop of oil and add some spinach directly to pan and swish it around a little before returning it to bowl. Sprinkle in salt while tossing.

Gently toss in avocado, including all lemon juice and apple slices. Grind in generous amount of black pepper and serve immediately, garnished with lemon wedges to squeeze on top, if desired.

Mollie Katzen for California Walnut Board

Nutrition facts per serving: 429 calories, 38 g fat, 4 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 7 g sugars, 7 g protein, 181 mg sodium, 8 g fiber

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