How to make
Put the spinach sprouts and arugula in a deep bowl.
Cut the cherry tomatoes in half or add them whole.
Cut the avocado and mozzarella into large cubes and the spring onions into circles or thin strips.
In a heated pan, roast all the nuts, seeds and raisins for one minute, then add the tablespoons of brown sugar and wait for them to caramelize.
Remove it from the heat and while still warm, pour the mixture into the bowl over the onion that you has cut last. This will warm it slightly and release a stronger aroma.
Squeeze the lemon on top and season with olive oil and salt. For those who are fans of sour food, add a little balsamic vinegar.
Mix well to combine all of the flavors of the vegetable salad.
Serve it immediately as a company to fish or meat or as an appetizer with a glass of your favorite aperitif.
The salad with seeds and nuts is ready.
