At first I wanted to make the infamous avocado chocolate pudding that I've seen all over the Internet and I thought I would drizzle a little homemade caramel sauce on top. But then I decided to really stretch myself and make a savoury dish that really let caramel shine. That how I came up with my Creamy Avocado Salad with Caramel Almonds.
Since I'm still thinking about the avocado chocolate pudding, I know it's something I'm going to make soon. So if anyone is wishing I made that instead, just wait because it might appear on Delish in a Dish soon! For now, read on for my yummy Creamy Avocado Salad with Caramel Almonds recipe.
Creamy Avocado Salad with Caramel Almonds - serves 4
1/2 ripe avocado
1/2 bunch of fresh cilantro (if you don't like cilantro, use 1/2 cup of fresh basil instead)
1/2 cup of plain yogurt
2 green onions, finely chopped
1 tablespoon lime juice
1 clove of garlic, minced
1/2 teaspoon each of brown sugar and salt
1/2 cup of thinly sliced almonds, toasted
1/4 cup of caramel sauce
1/2 teaspoon salt
4 cups of arugula
1 cup of cherry or grape tomatoes, sliced
1/2 cucumber, chopped
1. Start by making your creamy avocado dressing. Combine avocado, cilantro, yogurt, green onions, lime juice, garlic, brown sugar, and 1/2 teaspoon salt in a large bowl or blender. If using a blender, blend until smooth and if using a bowl, purée with an immersion blender until smooth. Transfer to a jar or a serving vessel and set aside.
Note: If you want your dressing a little runnier, try adding a little buttermilk!
2. Next make your caramelized almonds. Gently warm the caramel sauce in the microwave or in a small pot on the stove and then quickly stir in the almonds. Toss to allow small clumps to warm and set aside.
3. In a large bowl, toss together the arugula, tomatoes, and cucumber. Drizzle the dressing on top and sprinkle with clusters of almonds. Enjoy!