Average: 5 (2 votes)
Active time
25 minutes
Total time
25 minutes
6 servings

1 medium-sized tart apple

3 tablespoons fresh lemon juice, divided

1 small avocado

¼ cup extra virgin olive oil

2 cups sliced red onion

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

Freshly ground black pepper

Lemon wedges (squeezable!) for garnish

  1. Cut the apple into thin slices onto a plate and drizzle with about 2 teaspoons of the lemon juice. Cover the plate tightly and refrigerate.
  2. Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.
  3. Heat the olive oil in a medium-sized skillet or a ridged grill pan. Add the onion and cook over high heat for 5 minutes. Sprinkle in the cumin seeds and walnuts, turn the heat down to medium and cook with minimal stirring for another 2 to 3 minutes, or until the seeds and nuts give off a toasty aroma. Be careful not to let them burn!
  4. Add the onion mixture to the spinach and toss until thoroughly mixed. The spinach will wilt upon contact with the hot oil and onion. To speed this process along – and to be sure you include every last drop of the flavorful oil – you can add some of the spinach directly to the pan and swish it around a little, then return it to the bowl. Sprinkle in the salt as you toss.
  5. Gently mix in the avocado, including all the lemon juice and the apple. Grind in a generous amount of black pepper and serve right away, garnished with lemon wedges to squeeze on top, if desired.

Recipe and photo courtesy of the California Walnut Commission


Calories: 300
Fat: 26g
Saturated Fat: 3g
Sodium: 180mg
Carbohydrate: 18g
Fiber: 7g
Protein: 5g

Yield: 6 servings

How'd it Taste?

Excellent flavors! Easy recipe with a very appealing taste.
So glad you liked it.
wendy m
Wonderful, easy and tasty. I made it and forgot the cumin seeds but I cooked ground cardamon and fennel first and then added the walnuts and red onion. Delicious

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