Lactose Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that proves dairy-free eating doesn't have to mean sacrificing richness or depth. The star of the show is a blended pesto vinaigrette made from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — no cheese blended in, so the dressing is completely free of dairy by design. Jammy seven-minute eggs bring a luxurious, slightly soft yolk that coats every leaf of baby spinach beautifully, while toasted walnuts add a warm, nutty crunch that makes each bite feel substantial. Cherry tomatoes brighten the whole bowl with a pop of acidity that plays perfectly against the herby dressing. The optional shaved Parmesan on top is easy to skip without losing anything essential, since the pesto vinaigrette already delivers so much flavor on its own. It comes together in the time it takes to boil eggs, making it a smart choice for a quick lunch or a light dinner that still feels a little special.
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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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