
Recipe by An Edible Mosaic
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
½ tablespoon pure maple syrup
sea salt and pepper to taste
Salad
4-6 cups Organic baby arugula or mixed greens
1 to 2 avocados, peeled, pitted and sliced
½ cup fresh blueberries, rinsed
Instructions
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
½ tablespoon pure maple syrup
sea salt and pepper to taste
Salad
4-6 cups Organic baby arugula or mixed greens
1 to 2 avocados, peeled, pitted and sliced
½ cup fresh blueberries, rinsed
Instructions
- For 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, top arugula or mixed greens with avocado, fresh blueberries, and cooled nut brittle. Drizzle the dressing on top and serve immediately.