Description
A vibrant and refreshing Strawberry Crunch Salad featuring crisp arugula, ripe strawberries, creamy avocado, tangy goat cheese, and crunchy sugared almonds and pistachios, all tossed in a zesty champagne vinaigrette. This salad offers a perfect balance of sweet, tangy, and nutty flavors, ideal for a light lunch or a colorful side dish.
Ingredients
Scale
Crunchy Nuts
- 1 cup Sliced or Slivered Almonds (for sugared almonds)
- 1/2 cup Roasted, Salted Pistachios
- 1/2 cup Sugar (for coating almonds)
Greens and Fruits
- 4 cups Arugula Greens (can substitute with spinach)
- 2 cups Strawberries, sliced (use ripe, in-season)
- 1 medium Avocado, diced (or substitute with diced cucumber for lighter option)
Cheese
- 1/2 cup Goat Cheese (feta can be used instead)
Dressing
- 1/4 cup Champagne Vinegar (white wine vinegar alternative)
- 2 tablespoons Lemon Juice
- 2 tablespoons Honey (maple syrup for vegan option)
- 1 teaspoon Dijon Mustard
- 1 clove Garlic, freshly grated
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (adjust to taste)
- 1/2 cup Olive Oil (extra virgin for best flavor)
Instructions
- Prepare Sugared Almonds: In a nonstick skillet over medium heat, combine sliced almonds and sugar. Stir constantly for about 6-8 minutes until the sugar melts and fully coats the almonds. Transfer the coated almonds onto parchment paper to cool and break apart any clusters.
- Assemble Salad Base: In a large salad bowl, place the arugula greens. Season lightly with kosher salt and black pepper, then toss gently to combine and season the greens evenly.
- Add Salad Ingredients: Carefully fold in the sliced strawberries, diced avocado, crumbled goat cheese, roasted salted pistachios, and sugared almonds. Toss gently to ensure an even distribution without bruising the delicate ingredients.
- Prepare Dressing: In a medium bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking continually to emulsify the vinaigrette.
- Dress and Serve: Drizzle the prepared champagne vinaigrette evenly over the salad. Toss gently once more to coat all ingredients with the dressing. Serve immediately to enjoy the salad’s crisp texture and vibrant flavors.
Notes
- For a vegan version, substitute honey with maple syrup and use a plant-based cheese alternative.
- Spinach can replace arugula if you prefer a milder green.
- To enhance crunch, consider roasting your own pistachios if not using pre-roasted.
- The sugared almonds add a delightful sweetness and crunch—don’t skip that step!
- Adjust salt and pepper to taste in both salad and dressing to balance flavors.
