Strawberry Crunch Salad
A fresh and vibrant mix of arugula, strawberries, avocado, goat cheese, and crunchy almonds, all tied together with a champagne vinaigrette.
Ingredients
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries (hulled and quartered or chopped)
- 1 avocado avocado (chopped)
- 2 ounces crumbled goat cheese
- ⅓ cup roasted salted pistachios (chopped)
- 3 tablespoons champagne vinegar
- 1/2 lemon lemon (juiced)
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove garlic (freshly grated)
- pinch kosher salt and pepper kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds, about 6 to 8 minutes. Transfer to parchment paper to cool and break into pieces if clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with dressing and toss well. Serve immediately.
- Combine vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a bowl. Whisk and stream in olive oil until the dressing comes together.
Notes
For enhanced flavor, toast the almonds before adding sugar for a crunchier texture.