Arugala Breakfast Salad with Stovetop Maple Nut Brittle and Blueberry Lemon Dressing
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
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
  • 4 to 6 cups Earthbound Farm Organic Baby Arugala
  • 1 to 2 avocados, peeled, pitted, and sliced
  • ½ cup fresh blueberries, rinsed
  1. 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.)
  2. For the dressing, add all ingredients to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
  3. 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.
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