Description
A fresh and vibrant strawberry crunch salad with juicy berries, creamy avocado, tangy goat cheese, and crunchy nuts, all tossed in a light champagne vinaigrette.
Ingredients
- Salad:
- 2/3 cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and chopped
- 1 avocado, chopped
- 2 ounces goat cheese, crumbled
- 1/3 cup roasted salted pistachios, chopped
- Champagne Vinaigrette:
- 3 tablespoons champagne vinegar
- Juice of 1/2 lemon
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely grated
- Pinch of salt
- Pinch of black pepper
- 1/2 cup olive oil
Instructions
- In a skillet over medium heat, combine almonds and sugar. Stir continuously until sugar melts and coats almonds, about 6–8 minutes. Transfer to parchment paper and let cool.
- In a large bowl, add arugula and lightly season with salt and pepper.
- Add strawberries, avocado, goat cheese, pistachios, and cooled sugared almonds.
- In a bowl, whisk champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
- Slowly drizzle in olive oil while whisking until emulsified.
- Pour dressing over salad just before serving and toss gently.
- Serve immediately.
Notes
- Make sugared almonds ahead and store in an airtight container.
- Add avocado just before serving to prevent browning.
- Keep dressing separate until ready to serve.
- Substitute arugula with spinach or mixed greens if preferred.
- White wine vinegar can replace champagne vinegar.
- Add grilled chicken or chickpeas for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
