Simple salad with vegan aioli
This super simple salad is topped off with garlic mayo, also known as aioli.
For the 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
3/4c sunflower oil
3/4c extra virgin olive oil
Put the AF, 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.
For the salad
2 handfuls of baby spinach
1 large carrot, spiralised or grated
A handful of sprouts, I 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
Add the veggies to your plate, top with the seeds, mayo and caperberries.