Description
A vibrant and refreshing Strawberry Crunch Salad Celebration featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, crunchy candied almonds, and roasted pistachios, all tossed in a bright and zesty champagne vinaigrette. Perfect for a light lunch or festive gathering.
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 the sliced or slivered almonds and sugar. Stir continuously to prevent burning, allowing the sugar to melt and coat the almonds evenly. Cook for 6-8 minutes until the almonds are candied and golden. Transfer them onto parchment paper to cool completely.
- Make the Vinaigrette: In a bowl or jar, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in olive oil while whisking vigorously to emulsify the dressing into a smooth and flavorful vinaigrette.
- Assemble the Salad: In a large bowl, combine fresh arugula, hulled and quartered strawberries, chopped avocado, crumbled goat cheese, and chopped roasted pistachios. Once the candied almonds have cooled, add them to the salad mix.
- Dress and Toss: Drizzle the prepared champagne vinaigrette over the salad just before serving. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Garnish with additional pistachios or goat cheese if desired for extra texture and flavor.
Notes
- Toast the almonds carefully and stir constantly to avoid burning the sugar.
- Use ripe but firm strawberries and avocados for the freshest flavor and best texture contrast.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit almonds and pistachios and replace with toasted pumpkin seeds.
- Serve immediately after dressing to preserve the crispness of the greens and crunch of the nuts.
