Description
This Strawberry Crunch Salad with Honey-Lemon Vinaigrette is a vibrant and refreshing dish, perfect for spring and summer. It features sweet strawberries, creamy avocado, tangy goat cheese, and crunchy nuts, all tossed in a zesty honey-lemon vinaigrette. It’s an easy-to-make and satisfying salad that’s sure to please at any occasion.
Ingredients
- For the Salad:
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
- ⅓ cup roasted salted pistachios, chopped
- For the Honey-Lemon Vinaigrette:
- 3 tablespoons vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt and pepper
- ½ cup olive oil
Instructions
- Sugared Almonds: In a nonstick skillet, cook almonds with sugar over medium heat, stirring frequently until sugar melts and coats the nuts (6–8 minutes). Cool on parchment paper.
- Vinaigrette: In a bowl, whisk vinegar, lemon juice, honey, mustard, garlic, salt, and pepper. Gradually whisk in olive oil until emulsified.
- Assemble: In a large bowl, combine arugula, strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with the honey-lemon vinaigrette and toss. Serve immediately.
Notes
- ubstitute goat cheese with feta if preferred.
- Walnuts or pecans can replace almonds and pistachios.
- Mixed greens or spinach work well if arugula is unavailable.
- Add grilled chicken, shrimp, or tofu for extra protein.
- Store salad and vinaigrette separately to maintain freshness.
