Strawberry Crunch Salad

This strawberry salad is the best spring and summer meal! Super crunchy and textured with avocado and goat cheese. Absolutely delicious.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Ingredients

For the Salad

• ⅔ cup sliced or slivered almonds
• 3 tablespoons sugar
• 10 ounces arugula greens
• 8 ounces strawberries, hulled and quartered or chopped
• 1 avocado, chopped
• 2 ounces crumbled goat cheese
• ⅓ cup roasted salted pistachios, chopped

For the Champagne Vinaigrette

• 3 tablespoons champagne vinegar
• ½ lemon, juiced
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, freshly grated
• Pinch of kosher salt and freshly ground black pepper
• ½ cup olive oil

Instructions

Candied Almonds

1. Place the almonds in a nonstick skillet over medium heat.
2. Add the sugar and cook, stirring often, until the sugar melts and the almonds are coated in a golden, caramel-like glaze, about 6 to 8 minutes.
3. Watch carefully to prevent burning.
4. Transfer almonds to parchment paper and let cool. Break into smaller pieces if clumped.

Assemble the Salad

1. In a large bowl, lightly season the arugula with a pinch of salt and pepper.
2. Add strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and cooled candied almonds.
3. Drizzle with the champagne vinaigrette and toss gently to combine. Serve immediately.

Champagne Vinaigrette

1. In a bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
2. Slowly stream in olive oil while whisking constantly until emulsified.
3. Store in the fridge for up to 1 week. Shake or stir before each use.

Notes

• For best results, make the vinaigrette and candied almonds ahead of time to streamline assembly.
• Substitute arugula with baby spinach or mixed greens for a milder flavor.
• Use feta cheese instead of goat cheese for a saltier bite.
• Make it nut-free by omitting almonds and pistachios or using toasted sunflower seeds.
• This salad is best served fresh after tossing with dressing to keep the textures crisp.

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