Lupin Free Pesto-Walnut Egg Spinach Salad
Fresh basil, toasted walnuts, bright lemon juice, and a jammy soft-boiled egg — this salad hits every note you want from a satisfying lunch or light dinner. The pesto vinaigrette is blended right in a food processor, so it comes together in under a minute and coats every leaf of baby spinach beautifully. Toasting the walnuts in olive oil before adding them to the bowl is a small step that makes a genuinely big difference, bringing out a deep, nutty warmth that raw walnuts just can't match. Cherry tomatoes add a pop of sweetness and color, and the optional shaved Parmesan pulls the whole thing into something that feels almost restaurant-worthy. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged dressings and prepared salads, so making your own from scratch — with nothing but whole, recognizable ingredients — is the cleanest way to stay confident about what's on your plate. Every component here is straightforward and easy to source, with no hidden fillers or flour-based thickeners to worry about. It's the kind of recipe you'll find yourself coming back to again and again.
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!