California Sun Recipe
spinach, microgreens, sunflower sprouts, tomato, mozzarella, cashew basil aioli, toasted bread
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Ingredients
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Salad Ingredients
Cashew Basil Aioli Ingredients
Bread Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash the spinach, microgreens, and sunflower sprouts thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- 2
Chop the Tomato
Dice the medium tomato into small cubes, discarding the seeds if desired.
- 3
Slice the Mozzarella
Slice the mozzarella ball into thin rounds.
- 4
Assemble the Salad
In a large bowl, combine the spinach, microgreens, sunflower sprouts, diced tomato, and sliced mozzarella. Toss gently to mix.
Cashew Basil Aioli Preparation
- 5
Soak the Cashews
Place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 hours or overnight for a creamier texture.
- 6
Blend the Aioli
Drain the soaked cashews and place them in a blender. Add fresh basil leaves, garlic cloves, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, adding a little water if necessary to reach the desired consistency.
Bread Preparation
- 7
Final Assembly
- 8
Serve the Salad
Serve the salad in bowls or plates. Drizzle with cashew basil aioli, and serve the toasted bread on the side.
