Description
This vibrant Strawberry Crunch Salad combines peppery arugula greens with sweet strawberries, creamy avocado, tangy goat cheese, and a delightful crunch from sugared almonds and roasted pistachios. Tossed in a light champagne vinaigrette, this refreshing salad is perfect for a spring or summer meal that serves four people.
Ingredients
Scale
Crunchy Toppings
- â…” cup sliced or slivered almonds
- â…“ cup roasted salted pistachios, chopped
- 1 tablespoon sugar (for coating almonds)
Salad
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Sugared Almonds: In a nonstick skillet over medium heat, combine sliced almonds and sugar. Stir constantly for about 6-8 minutes until the sugar melts and coats the almonds evenly. Transfer the sugared almonds to parchment paper to cool completely, allowing them to harden and develop a crunchy texture.
- Toss the Salad Ingredients: In a large mixing bowl, place the arugula greens and season with salt and pepper to taste. Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted salted pistachios, and the cooled sugared almonds. Drizzle with the prepared champagne vinaigrette and toss gently to combine all the flavors without mashing the ingredients.
- Make the Champagne Vinaigrette: In a separate small bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Gradually add the olive oil while whisking vigorously until the dressing is well emulsified and smooth. Adjust seasoning if needed, then drizzle over the salad as instructed in Step 2.
Notes
- Be sure to stir the almonds continuously while making sugared almonds to prevent burning.
- You can substitute pistachios with walnuts or pecans for a different crunch flavor.
- To make the salad vegan, omit the goat cheese or replace it with a plant-based cheese alternative.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days; whisk again before using.
- Use ripe but firm avocados to prevent them from becoming mushy when tossed in the salad.
