Description
A refreshing and vibrant Strawberry Crunch Salad featuring peppery arugula, sweet strawberries, creamy avocado, tangy goat cheese, and crunchy caramelized almonds and pistachios, all brought together with a zesty champagne vinaigrette. Perfect for a light lunch or a delightful side dish, this salad combines fresh flavors and textures in just 30 minutes.
Ingredients
Scale
Crunchy Toppings
- â…” cup sliced or slivered almonds
- 3 tablespoons sugar
- â…“ cup roasted salted pistachios, chopped
Salad
- 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 caramelizes, coating all of the almonds evenly. This process takes about 6 to 8 minutes. Be vigilant to prevent burning as the sugar can quickly burn if left unattended. Once caramelized, transfer the almonds onto a piece of parchment paper to cool. If they clump together, break them into smaller pieces once cooled.
- Prepare Champagne Vinaigrette: In a large bowl, combine champagne vinegar, honey, fresh lemon juice, Dijon mustard, freshly grated garlic, and a pinch of kosher salt and pepper. Whisk these ingredients together thoroughly. While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. This vinaigrette can be stored in the refrigerator for up to one week.
- Assemble Salad: Place the arugula greens in a large bowl and season with a pinch of salt and pepper, tossing gently to coat. Add the quartered or chopped strawberries, chopped avocado, crumbled goat cheese, chopped roasted pistachios, and the cooled caramelized almonds.
- Dress and Serve: Drizzle the champagne vinaigrette over the salad ingredients. Toss the salad well to ensure even distribution of the dressing and toppings. Serve the salad immediately to enjoy its fresh and crunchy textures at their best.
Notes
- Be careful while caramelizing almonds to prevent burning the sugar.
- The vinaigrette can be made ahead and refrigerated for up to one week.
- Use ripe but firm avocados to maintain good texture in the salad.
- Adjust the sweetness of the vinaigrette by varying the amount of honey according to taste.
- Serve immediately after dressing to keep the arugula crisp and the toppings crunchy.
