Simple Aioli Salad
“This super simple salad is topped off with garlic mayo, also known as aioli. Vegan mayonnaise is simple to make, you can add more or less mustard and garlic depending on your preference.”
Prep time - 20 minutes
Cook time - 0 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients - aioli
6T aquafaba (the water from a can or jar of chickpeas)
2T lemon juice
1t mustard, such as Dijon or similar
1 small garlic clove, grated
A dash of salt
180ml sunflower oil
180ml extra virgin olive oil
Equipment
High sided bowl
Hand blender
Method
Put the aquafaba, lemon juice, mustard, garlic and salt in a high sided bowl, blend briefly with a hand blender.
Whilst blending add a third of the sunflower oil, when incorporated add the next third, keep repeating this process with the sunflower oil and the extra virgin olive oil. It will thicken as more oil is added.
Ingredients - salad
2 handfuls of baby spinach
1 large carrot, spiralised or grated
A handful of sprouts, we used alfa alfa
A handful of chickpeas
2T black olives
A couple of caperberries (optional)
A dash of black sesame seeds or poppy seeds for decoration
A dash of salt and oil for dressing
Equipment
Spiraliser or grater
Method
Add the veggies to your plate, top with the seeds, mayo and caperberries.
