Description
A vibrant and refreshing Strawberry Crunch Salad combining peppery arugula, sweet caramelized almonds, juicy strawberries, creamy avocado, tangy goat cheese, and crunchy pistachios, all tossed in a bright and flavorful champagne vinaigrette. Perfect for a light lunch or a delightful side dish ready in just 30 minutes.
Ingredients
Scale
Crunchy Toppings
- â…” cup sliced or slivered almonds
- 3 tablespoons sugar
- â…“ cup roasted salted pistachios, chopped
Salad Base
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
Champagne Vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- ½ cup olive oil
Instructions
- Caramelize Almonds: Place the sliced or slivered almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds in a golden caramel layer, approximately 6 to 8 minutes. Be vigilant to avoid burning the sugar. Transfer the caramelized almonds to parchment paper to cool and break apart any clumps formed.
- Make Champagne Vinaigrette: In a large bowl, combine champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Whisk these ingredients together thoroughly. Slowly drizzle in olive oil while continuously whisking until the dressing emulsifies into a smooth vinaigrette. Refrigerate if not using immediately, up to one week.
- Prepare Salad Base: In a large salad bowl, toss the arugula greens lightly with a pinch of salt and pepper to season.
- Add Salad Ingredients: To the arugula, add the quartered strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled caramelized almonds.
- Dress and Serve: Drizzle the champagne vinaigrette evenly over the salad ingredients. Toss the salad gently but thoroughly to coat everything with the dressing. Serve the salad immediately for best freshness and flavor.
Notes
- Watch the caramelizing almonds closely as sugar burns quickly once melted.
- The vinaigrette can be made ahead and stored in the fridge for up to one week.
- Use fresh and ripe strawberries for the best flavor and texture.
- The avocado adds creaminess; ensure it is ripe but firm to avoid mushiness.
- For a nut-free version, omit the almonds and pistachios and substitute with seeds like pumpkin or sunflower if desired.
