Description
This strawberry salad is the best spring and summer meal! Super crunchy and textured with avocado and goat cheese. Absolutely delicious.
Ingredients
For the Salad
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⅔ cup sliced or slivered almonds
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3 tablespoons sugar
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10 ounces arugula greens
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8 ounces strawberries, hulled and quartered or chopped
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1 avocado, chopped
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2 ounces crumbled goat cheese
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⅓ cup roasted salted pistachios, chopped
For the Champagne Vinaigrette
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3 tablespoons champagne vinegar
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½ lemon, juiced
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2 tablespoons honey
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1 teaspoon Dijon mustard
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1 garlic clove, freshly grated
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Pinch of kosher salt and freshly ground black pepper
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½ cup olive oil
Instructions
Candied Almonds
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Place the almonds in a nonstick skillet over medium heat.
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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.
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Watch carefully to prevent burning.
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Transfer almonds to parchment paper and let cool. Break into smaller pieces if clumped.
Assemble the Salad
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In a large bowl, lightly season the arugula with a pinch of salt and pepper.
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Add strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and cooled candied almonds.
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Drizzle with the champagne vinaigrette and toss gently to combine. Serve immediately.
Champagne Vinaigrette
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In a bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
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Slowly stream in olive oil while whisking constantly until emulsified.
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Store in the fridge for up to 1 week. Shake or stir before each use.
Notes
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For best results, make the vinaigrette and candied almonds ahead of time to streamline assembly.
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Substitute arugula with baby spinach or mixed greens for a milder flavor.
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Use feta cheese instead of goat cheese for a saltier bite.
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Make it nut-free by omitting almonds and pistachios or using toasted sunflower seeds.
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This salad is best served fresh after tossing with dressing to keep the textures crisp.