There is a salad at Abuelos Mexican restaurant that is served with a Creamy Honey Lime dressing and Toasted Slivered Almonds. This weekend I searched for these recipes. The dressing I found isn’t the same; so the search continues on that. But the almonds….yes, these are delicious. I just substituted Coconut Sugar for processed sugar.
- 1 cup Slivered Almonds
- Several TBLS Coconut Sugar to cover Almonds
- A little Coconut Oil
How To Make
- Heat coconut oil in a really heavy duty skillet. (My Cuisinart ceramic didn’t work well as I really had to clean it afterward. I plan to use my heavy griddle next time.)
- Add the Almonds and Coconut Sugar and stir on medium heat until sugar is caramelized.
- Remove from pan and place them on parchment paper or an oblong glass dish to spread out and cool.
I am so happy about this recipe as it makes a salad ever so delicious. It is especially good with the Honey Mustard Paleo Fabufit Salad Dressing.