Description
This Strawberry Crunch Salad Celebration is a vibrant and refreshing dish perfect for spring and summer gatherings. It combines peppery arugula with sweet and tart strawberries, creamy avocado, tangy goat cheese, and crunchy nuts, all brought together with a delicate champagne vinaigrette and homemade candied almonds for an irresistible crunch.
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 frequently to prevent burning. Cook for 6-8 minutes until the sugar melts and coats the almonds evenly, creating a crunchy candied almond topping. Transfer the almonds to 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 freshly ground pepper. Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies into a smooth and flavorful vinaigrette.
- Assemble the Salad: In a large salad bowl, combine the arugula greens, 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: Just before serving, drizzle the prepared champagne vinaigrette over the salad. Gently toss the salad to coat all ingredients evenly without bruising the delicate greens and fruit. Optionally, garnish with extra pistachios or goat cheese as desired for additional texture and flavor.
Notes
- Allow candied almonds to cool completely before adding to the salad to maintain their crunch.
- Use fresh, ripe strawberries and ripe avocado for the best texture and flavor.
- Can substitute pistachios with walnuts or pecans based on preference.
- Prepare the vinaigrette just before serving to keep the salad fresh and crisp.
- This salad is best served immediately after tossing to avoid sogginess.
- For a vegan version, omit goat cheese or substitute with vegan cheese alternatives.
