Description
A fresh and vibrant Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and a delightful crunch from caramelized almonds and pistachios, all tossed in a homemade champagne vinaigrette. This 30-minute salad is perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
For the Salad
- â…” cup sliced or slivered almonds
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
- â…“ cup roasted salted pistachios, chopped
For the Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- ½ cup olive oil
- 3 tablespoons sugar (for caramelizing almonds)
Instructions
- Caramelize Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring frequently, until the sugar melts and caramelizes, coating all the almonds evenly, about 6 to 8 minutes. Be attentive to prevent burning. Once caramelized, transfer the almonds to parchment paper to cool and break into pieces if clumped together.
- Make Champagne Vinaigrette: In a large bowl, combine champagne vinegar, honey, lemon juice, Dijon mustard, freshly grated garlic, and a pinch of kosher salt and pepper. Whisk the ingredients together thoroughly. While continuously whisking, slowly stream in the olive oil until the dressing emulsifies into a smooth vinaigrette. Refrigerate if not using immediately, up to one week.
- Prepare the Salad Base: In a large bowl, toss the arugula greens with a pinch of salt and pepper to season lightly and enhance the flavors.
- Assemble the Salad: Add the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted salted pistachios, and the cooled caramelized almonds to the seasoned arugula.
- Dress and Serve: Drizzle the champagne vinaigrette evenly over the salad ingredients. Toss everything gently but thoroughly to coat all components with the dressing. Serve immediately to enjoy maximum freshness and crunch.
Notes
- Watch the caramelizing almonds closely as sugar can burn quickly once melted.
- You can substitute goat cheese with feta or blue cheese if preferred.
- For added protein, grilled chicken or tofu can be added.
- The vinaigrette can be stored in an airtight container in the fridge for up to one week.
- Ensure the avocado is ripe but firm for the best texture in the salad.
