Cucumber Blueberry Crunch Salad
Ingredients
Salad
- romaine lettuce
- cucumber preferably English cucumber
- green onions
- fresh blueberries
Mustard Maple Dressing
- 1/2 cup olive oil
- 2 Tbsp dijon mustard
- 2 Tbsp real maple syrup
- 1 Tbsp apple cider vinegar
- salt & pepper
Buttery Almonds
- 2 cups sliced almonds
- 2 Tbsp butter
- 1/2 cup brown sugar
- 2 tsp kosher salt
- drizzle of olive oil
Instructions
Salad
- Cut or tear romaine into small pieces and put into bowl
- Cut cucumber into rounds and then quarter the rounds, peeling or partially peeling cucumber if desired* and place on lettuce in bowl
- chop green onions and add to bowl
- wash and clean blueberries and pat dry and put in bowl
- Refrigerate at this point until serving
Mustard Maple Dressing
- Combine ingredients in a jar and shake well. Refrigerate to blend flavors.
- Bring to room temperature and shake well before dressing salad
Buttery Almonds
- Melt butter in large skillet over medium heat and add a drizzle of olive oil
- Add almonds and brown sugar
- Cook and stir until sugar melts and almonds begin to caramelize and turn golden, watching carefully.
- Remove from heat, add salt to taste and cool on a piece of parchment foil or plate
- Break up clusters and store in a jar or sealed container
Notes
*if you use an English cucumber {or Japanese cucumber} the long ones wrapped in plastic, peeling isn't necessary