How to make salads less boring?

California Almonds
If you love salads but don’t know how to accompany them, try this idea of a mix of almonds with croutons and herbs to make the classic salad more exciting. Prepare it and have it ready for your next meals, you just need a jar or container to store this delight properly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 baguette
  • 2 tablespoons olive oil, for the croutons
  • 1 tablespoon paprika, for the croutons
  • 3 teaspoons garlic, finely chopped, for the croutons
  • salt, for the croutons
  • 1/2 cups cranberries
  • 1/2 cups pumpkin seeds, sunflower
  • 1/2 cups amaranth
  • 2 cups almonds, whole with skin
  • 1 tablespoon parsley, dry
  • 2 tablespoons ancho chile, without stems or seeds, ground in a blender until it becomes a powder
  • 1 tablespoon honey
Preparation
25 mins
16 mins
Low
  • Preheat the oven to 180 °C.
  • For the croutons, cut the baguette bread into small cubes on a cutting board.
  • Place the bread cubes on a baking tray and spread them out evenly, drizzle with olive oil and sprinkle with paprika, chopped garlic, and enough salt. Bake at 180 °C for 10 minutes or until they are sufficiently golden, making sure to stir occasionally with a wooden spatula for even browning. Set aside until use.
  • In a bowl mix the blueberries with the sunflower seeds, amaranth, and almonds. Add the dried parsley, ancho chili powder, and honey, and mix well.
  • Place the previous mixture on a baking tray lined with parchment paper, spreading it evenly, bake at 180 °C for 10 minutes or until the almonds are sufficiently toasted. Remember to stir occasionally with a wooden spatula for even toasting. Remove from the oven.
  • Mix the croutons with the toasted almonds in a bowl. Enjoy with your salads. Remember that you can keep this mixture in a well-sealed glass jar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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