Arugala Breakfast Salad with Stovetop Maple Nut Brittle and Blueberry Lemon Dressing
Prep time:
Cook time:
Total time:
Yield: 2 servings
Ingredients
Stovetop Maple Nut Brittle:
¼ cup whole almonds
¼ cup whole cashews
2 tablespoons sesame seeds
1 tablespoon pure maple syrup
1 pinch sea salt
Blueberry Lemon Dressing:
½ cup fresh blueberries, rinsed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup (more or less depending how tart your berries are)
⅛ teaspoon salt
⅛ teaspoon black pepper
Other:
4 to 6 cups Earthbound Farm Organic Baby Arugala
1 to 2 avocados, peeled, pitted, and sliced
½ cup fresh blueberries, rinsed
Instructions
For the brittle, add all ingredients to a medium skillet over medium-low heat. Cook until the maple syrup is evaporated and the nuts are light golden brown, about 5 minutes, stirring frequently. Spread the nuts out on a parchment-lined plate to cool, about 10 to 15 minutes. (They will harden as they cool.)
For the dressing, add all ingredients to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
To serve, divide the arugala between 2 plates or bowls. Top each with ½ to 1 whole avocado, ¼ cup fresh blueberries, and half the cooled nut brittle. Drizzle the dressing on top and serve immediately.
Notes
To Thin Out the Dressing: If this dressing sits for a couple minutes, it may thicken; you can re-blend it to thin it out to its original consistency. Also note that this dressing can be made up to 3 days ahead and stored in the fridge; just give it a quick blend before serving.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/arugala-breakfast-salad-with-stovetop-maple-nut-brittle-and-blueberry-lemon-dressing/