Description
A vibrant and refreshing Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy sugared almonds and pistachios, all tossed in a homemade champagne vinaigrette. This salad is perfect as a light lunch or an elegant starter.
Ingredients
Scale
Nuts and Crunch
- â…” cup sliced or slivered almonds
- â…“ cup roasted salted pistachios, chopped
- 1 tablespoon sugar (for sugared almonds)
Produce
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered
- 1 avocado, chopped
Dairy
- 2 ounces crumbled goat cheese
Dressing (Champagne Vinaigrette)
- 3 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- 5 tablespoons olive oil
Instructions
- Prepare the Sugared Almonds: In a nonstick skillet set over medium heat, combine the sliced almonds and sugar. Stir constantly for 6-8 minutes until the sugar melts and thoroughly coats the almonds, creating a glossy, crunchy coating. Transfer the sugared almonds to a piece of parchment paper to cool completely, preventing them from sticking together.
- Make the Champagne Vinaigrette: In a separate bowl, whisk together the champagne vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is fully emulsified and smooth.
- Toss the Salad Ingredients: In a large mixing bowl, place the arugula and season lightly with salt and pepper. Add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled sugared almonds. Drizzle the prepared champagne vinaigrette over the salad and toss gently to combine all flavors evenly without bruising the delicate ingredients.
Notes
- Be sure to stir the almonds constantly when coating with sugar to prevent burning.
- The sugared almonds can be made in advance and stored in an airtight container for up to a week.
- Adjust the honey amount in the vinaigrette according to your preferred sweetness level.
- For a nut-free version, omit both almonds and pistachios and replace with pumpkin seeds.
