Ingredients
Scale
- 50 gr spinach
- 1 apple
- 10 radish
- a small handful of sprouts (I used mungo bean)
- 1 scallion
- 1 avocado
- 1 handful of pine nuts
- 1 aubergine
- 1 clove of garlic
- 1 lemon
- olive oil
- salt, pepper
- for the dressing:
- 1/2 cup of cashews (preferably soaked)
- 1 tsp soy sauce
- 1 tbsp olive oil
- 1 lime
- salt, pepper
Instructions
- Preheat oven to 180°C. Cut the aubergines into thin slices and place them on a baking tray. Drizzle a little olive oil on them, season with salt and pepper and bake for about 20 minutes.
- Add the crushed garlic, the juice of a lime, some olive oil and the roasted aubergines to a small bowl, mix well together and let it set for a while in the fridge (the longer you can wait, the better it gets).
- For the dressing add everything to the food processor and blend until smooth. Add some extra water if the dressing would be to thick.
- For the salad mix together the spinach leaves, the thinly sliced apple, scallions and radish, the diced avocado, the pine nuts and the aubergines. Add the dressing and mix the salad. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad