Strawberry Crunch Salad
This Strawberry Crunch Salad is the perfect dish for spring and summer. It combines fresh strawberries, creamy avocado, tangy goat cheese, and a crunchy texture from candied almonds and roasted pistachios, all tossed with a champagne vinaigrette.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
⅔ cup sliced or slivered almonds
3 tablespoons sugar
10 ounces arugula greens
8 ounces strawberries, hulled and quartered or chopped
1 avocado, chopped
2 ounces crumbled goat cheese
⅓ cup roasted salted pistachios, chopped
3 tablespoons champagne 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
- Place the almonds in a nonstick skillet over medium heat, stir in the sugar, and cook until the sugar melts and turns a caramel color. This should take about 6 to 8 minutes. Transfer to parchment paper to cool and break into pieces if clumped.
- In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds.
- For the vinaigrette, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl. Gradually add olive oil while whisking until the dressing emulsifies.
- Drizzle the vinaigrette over the salad and toss to combine.
- Serve immediately.
Notes
- Store the dressing separately to avoid sogginess.
- The vinaigrette can be stored in the fridge for up to a week.
- This salad is best served fresh to maintain the crunch of the almonds.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://cheftinaskitchen.com/strawberry-crunch-salad/
