Celery Free Pesto-Walnut Egg Spinach Salad
Bright, herbaceous, and genuinely satisfying, this spinach salad is the kind of bowl that feels like a full meal without any heavy lifting. The star of the show is a homemade pesto vinaigrette — blitzed together from fresh basil, raw walnuts, garlic, and lemon juice — that coats every leaf in bold, nutty flavor. Toasted walnuts add a warm, golden crunch that takes the whole thing to another level, and jammy seven-minute eggs bring a rich, creamy yolk that practically melts into the dressing. Cherry tomatoes keep things bright and a little juicy, while optional shaved Parmesan adds a salty, savory finish if you want it. The whole recipe is built entirely from fresh produce, eggs, nuts, and olive oil, so there's nothing hidden to worry about — just clean, straightforward ingredients you can see and trust. It comes together in the time it takes to boil an egg, making it an easy weeknight win that still looks impressive on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!