Description
A vibrant and refreshing Strawberry Crunch Salad Celebration featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy candied almonds and pistachios, all dressed in a bright champagne vinaigrette. Perfect for a light lunch or an elegant starter.
Ingredients
Scale
For the Salad:
- â…” cup sliced or slivered almonds
- 3 tbsp sugar
- 10 oz arugula greens
- 8 oz strawberries, hulled and chopped or quartered
- 1 avocado, chopped
- 2 oz crumbled goat cheese
- â…“ cup roasted, salted pistachios, chopped
For the Champagne Vinaigrette:
- 3 tbsp champagne vinegar
- Juice of ½ lemon
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt & pepper
- ½ cup olive oil
Instructions
- Toast the Almonds: In a nonstick skillet over medium heat, combine sliced or slivered almonds and sugar. Stir frequently for 6 to 8 minutes, allowing the sugar to melt and coat the almonds evenly without burning. Transfer the candied almonds onto parchment paper to cool completely before adding to the salad.
- Make the Vinaigrette: In a bowl or jar, whisk together the champagne vinegar, fresh lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify and create a smooth, tangy vinaigrette.
- Assemble the Salad: In a large bowl, mix the arugula, chopped strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios. Once the candied almonds have cooled, add them to the salad bowl.
- Dress and Toss: Drizzle the prepared champagne vinaigrette evenly over the salad just before serving. Gently toss all ingredients to coat them thoroughly with the vinaigrette. Optionally, garnish with extra pistachios or goat cheese for added texture and flavor.
Notes
- Make sure to keep stirring the almonds while toasting to prevent burning.
- Let the candied almonds cool completely to maintain their crunch in the salad.
- The champagne vinaigrette can be made ahead and stored refrigerated for up to 3 days.
- This salad is best served fresh to maintain the texture of the greens and crunch of nuts.
- Substitute arugula with baby spinach or mixed greens if preferred.
