Seeded Leaf Salad with Cashew Nut Mayo
Entertaining at home or have been invited out and you need to bring a salad, then this one is for you. The salad is simple with only a few ingredients, but the cashew nut mayo is really what makes the salad.
Ingredients:
Cashew nut mayo
1/3 cup sunflower seeds
¼ cup raw cashews
1/3 cup pumpkin seeds
2 teaspoons apple cider vinegar
4 cups mixed salad leaves
pinch of sea salt
1 avocado, peeled and cubed
¼ shallot, finely diced
2 tomatoes, finely diced
1 tablespoon honey
2 Lebanese cucumbers, diced
1/3 cup filtered water
1 carrot, peeled into ribbons
freshly ground black pepper
Method:
Dry toast the seeds in a frying pan over medium heat for 2-5 minutes or until brown. Remove and set aside to cool.
Place the mayo ingredients in a food processor with 1/3 cup filtered water and blend until smooth and creamy.
Arrange the salad ingredients in a bowl, reserving a few of the seeds to scatter on top.
Gently stir in the dressing to evenly coat the salad. Add the black pepper, the reserved seeds and serve.
Serves 2
