Carrageenan Free Pesto-Walnut Egg Spinach Salad
Carrageenan is one of those additives that hides in the most unexpected places — creamy dressings, pre-packaged cheeses, even some store-bought pestos — so building a salad entirely from whole, unprocessed ingredients is genuinely the smartest move. This one delivers big flavor without any of that, leaning on a blender pesto vinaigrette made from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil. The result is bright, herby, and a little nutty, coating every leaf of baby spinach in something far better than anything that comes in a bottle. Jammy seven-minute eggs add richness and a gorgeous soft yolk that breaks into the dressing when you cut into it, turning each bite into something almost luxurious. Toasted walnuts bring crunch and a warm, golden depth that keeps the whole bowl from feeling too light. Optional shaved Parmesan finishes things off with a salty, savory edge that ties everything together. It's the kind of salad that actually satisfies — no fillers, no additives, just real ingredients doing all the work.
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Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the pesto vinaigrette
- 2 cups fresh basil leaves, loosely packed
- ¼ cup raw walnuts
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, for the dressing
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- ½ cup raw walnuts, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil, for toasting
- ¼ tsp salt, for toasting
For serving
- ¼ cup shaved parmesan (optional)
Instructions
- 1
Bring a medium saucepan of water to a full boil. Gently lower the eggs in with a spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer immediately to a bowl of ice water and let sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/2 cup roughly chopped walnuts and 1/4 tsp salt and cook, stirring frequently, for 3–4 minutes until the walnuts are fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate to cool.
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