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 light champagne vinaigrette. This salad balances textures and flavors perfectly, making it an ideal dish for a healthy lunch or a side for dinner.
Ingredients
Crunchy Toppings
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- ⅓ cup roasted salted pistachios, chopped
Salad
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
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
Instructions
- Caramelize the Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, evenly coating the almonds. This takes about 6 to 8 minutes. Watch carefully to prevent burning. Once caramelized, transfer the almonds onto a piece of parchment paper to cool. Break apart any clumped pieces once cooled.
- Prepare the Salad Base: In a large bowl, toss the arugula greens with a pinch of kosher salt and freshly ground pepper to season the leaves lightly. Add the hulled and quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled sugared almonds.
- Make the Champagne Vinaigrette: In a separate bowl, whisk together the champagne vinegar, honey, fresh lemon juice, Dijon mustard, grated garlic, salt, and pepper. While continuing to whisk, slowly stream in the olive oil until the dressing is emulsified and well combined. This vinaigrette can be stored in the refrigerator for up to one week.
- Toss and Serve: Drizzle the prepared champagne vinaigrette over the salad ingredients. Toss gently but thoroughly to evenly coat all elements with the dressing. Serve the salad immediately to enjoy the freshness and crunch.
Notes
- Watch the almonds carefully as caramelizing sugar can burn quickly if left unattended.
- The salad is best served fresh to maintain the crisp textures and vibrant flavors.
- For a nut-free version, omit the almonds and pistachios and substitute with seeds like pumpkin or sunflower seeds.
- The vinaigrette can be prepared ahead and stored refrigerated, just whisk before using.
- To make the salad vegan, replace goat cheese with a plant-based cheese alternative or omit it entirely.
