Description
A vibrant and refreshing Strawberry Crunch Salad Celebration featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy candied almonds with a zesty champagne vinaigrette. Perfect for a light lunch or elegant side salad.
Ingredients
Scale
For the Salad:
- â…” cup sliced or slivered almonds
- 3 tbsp sugar
- 10 oz arugula greens
- 8 oz strawberries, hulled and chopped or quartered
- 1 avocado, chopped
- 2 oz crumbled goat cheese
- â…“ cup roasted, salted pistachios, chopped
For the Champagne Vinaigrette:
- 3 tbsp champagne vinegar
- Juice of ½ lemon
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt & pepper
- ½ cup olive oil
Instructions
- Toast the Almonds: In a nonstick skillet over medium heat, combine the sliced or slivered almonds with sugar. Stir frequently to prevent burning and cook for 6-8 minutes until the sugar melts and coats the almonds, forming a candied crunchy texture. Transfer the almonds to parchment paper to cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. While whisking, slowly drizzle in the olive oil to emulsify and create a smooth, well-combined vinaigrette.
- Assemble the Salad: In a large mixing bowl, combine the arugula greens, chopped strawberries, chopped avocado, crumbled goat cheese, and chopped roasted salted pistachios. Add the cooled candied almonds on top.
- Dress and Toss: Drizzle the prepared champagne vinaigrette over the assembled salad just before serving. Toss gently to distribute the dressing evenly and to coat all the ingredients. Optionally, garnish with extra pistachios or goat cheese for added texture and flavor.
Notes
- Be sure to stir the almonds constantly when toasting to prevent burning.
- Use ripe but firm strawberries and avocado for best texture in the salad.
- Allow the candied almonds to cool fully so they maintain their crunch in the salad.
- This salad is best served immediately after dressing to preserve freshness and crunch.
- You can substitute honey with agave nectar for a vegan option, but note the diet classification would change accordingly.
