Strawberry Crunch Salad
User Reviews
5
Strawberry Crunch Salad
Description
This salad features arugula greens as a peppery fresh base, providing contrast to the sweetness of quartered strawberries and the smooth texture of diced avocado. Crumbled goat cheese adds a tangy creaminess. The almonds, caramelized in sugar until glossy and crunchy, add a toasted sweetness and texture alongside chopped salt-roasted pistachios, enhancing the nutty dimension.
The champagne vinaigrette, made from champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper, emulsified with olive oil, introduces a bright, slightly sweet, and acidic dressing that complements the contrasting salad components. Tossing the ingredients immediately before serving maintains the nuts’ crunch and fresh textures.
This salad works well as a light meal or side dish, offering diverse textures and flavors in one bowl, suitable for spring or summer settings.
Ingredients
salad
- ⅔ cup almond sliced or slivered
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberry hulled and quartered or chopped
- 1 avocado chopped
- 2 ounces goat cheese crumbled
- ⅓ cup roasted salted pistachios, chopped
champagne vinaigrette
- 3 tablespoons champagne vinegar
- 1/2 lemon juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic freshly grated, clove
- pinch salt kosher salt
- pinch black pepper kosher salt
- 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 is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
- champagne vinaigrette
- Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
User Reviews
Overall Rating
5
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