This is one of the most popular salads we serve up regularly on our retreats. Mixed Salad with cashew & basil dressing, by the lovely Mayla at Conscious Food Ibiza. Simple to make, really tasty and satisfying too – clean eating at its best!
For the Salad
1 romano salad
1 bowl arugula
1 bowl baby spinach
1 handful of alfalfa
1 handful leek sprouts
1 handful fine chopped fresh dill
1 small red onion super fine sliced
1 cup mixed seeds (sunflower, poppyseed, pumpkinseed)
The romano salad has to be chopped very fine and then you mix it in a big bowl with the spinach and the arugula. Cook the beetroots in whole peaces for 5 minutes. After you spiral them in the spiralizer ( if you don’t have a spiralizer rasp the beetroots) Then you can mix all the ingredients with the green leaves in the bowl.
On top you put the alfalfa and the seeds. If you have some edible flowers on top that would be lovely.
For the Dressing
1 cup cashews or 1 cup white tahini 2 cups olive oil
1 cup mineral water
1⁄4 cup agave syrup
1⁄2 cup lemon juice
2 teaspoons himalaya salt 1 handful fresh basil
1 clove garlic
Mix the cashews in the blender till it is a powder, than you ad all the other ingredients and blend it till it is creamy and smooth.Ready to Serve!