What is your favorite holiday destination or is there a destination you are dreaming of visiting one day? Is there a place that you always love to return to, that you feel drawn to? A place, where you can fully relax? Or whose unspeakable beauty has captured you entirely?
Do you also love watching magic photos of faraway places, fascinating pictures of unknown people with all their genuineness? Or are you rather the city person who loves the loud and vibrating city life?
For me, I am happiest when nature presents itself in all its facets, when I can immerse myself in the richness of the flora and fauna, when I can meet those people who live in and with nature. I don’t need big cities to relax. I don’t need the active, dynamic life in a city. I am most attracted by a lake with a natural lakeshore, no houses. Not a big lake. This is the place where I feel most comfortable, where I can be myself.
I hope you have enjoyed your summer so far and everything that comes with it. It has certainly been a hot summer here in Austria, and a hot summer calls for an easy and light salad or starter. Today I have combined the creamy, mild flavor of avocados with the freshness and crispness of blueberries and complemented them with a honey-mustard dressing and some crumbs of crunchy, sweet and salty almond brittle. I served this combination on a handful of lamb’s lettuce and there it was, a quick salad with an abundance of flavor.
Avocado salad with salty Almond Brittle
for the almond brittle:
80 g almonds (skinned and chopped)
1 teaspoon honey
¼ teaspoon salt
for the dressing:
50 ml (not quite ¼ cup) olive oil
1 teaspoon honey
½ lemon (juice)
1-2 teaspoons mustard
some salt
4 avocados
some lemon juice
125 g (1/3 lb) blueberries
2 handfuls of lamb’s lettuce
For the brittle, chop the almonds and roast them in a pan without any oil or fat until they are golden brown. Stir constantly to prevent any burning. Add the honey and the salt and continue stirring. Roast for another 2-3 minutes. Then transfer the almonds onto a plate to cool.
For the dressing, mix all the ingredients in a small bowl.
Cut the avocados in halves, remove the stones and peel them. Cut them into slices and sprinkle them with some lemon juice.
Wash the lamb’s lettuce and arrange it on 4 plates. Put the avocado slices and the blueberries on the salad. Crumble the brittle with your fingers, as it will probable have become quite solid. Spread the brittle (or some of it, according to your taste) and the dressing on the salad. Serve with some bread.
- [b]For the almond brittle:[/b]
- 80 g almonds (skinned and chopped)
- 1 teaspoon honey
- ¼ teaspoon salt
- [br]
- [b]for the dressing:[/b]
- 50 ml (not quite ¼ cup) olive oil
- 1 teaspoon honey
- ½ lemon (juice)
- 1-2 teaspoons mustard
- some salt
- [br]
- 4 avocados
- some lemon juice
- 125 g (1/3 lb) blueberries
- 2 handfuls of lamb’s lettuce
- For the brittle, chop the almonds and roast them in a pan without any oil or fat until they are golden brown. Stir constantly to prevent any burning. Add the honey and the salt and continue stirring. Roast for another 2-3 minutes. Then transfer the almonds onto a plate to cool.
- For the dressing, mix all the ingredients in a small bowl.
- Cut the avocados in halves, remove the stones and peel them. Cut them into slices and sprinkle them with some lemon juice.
- Wash the lamb’s lettuce and arrange it on 4 plates. Put the avocado slices and the blueberries on the salad. Crumble the brittle with your fingers, as it will probable have become quite solid. Spread the brittle (or some of it, according to your taste) and the dressing on the salad. Serve with some bread.
Enjoy! 🙂
