Description

This Strawberry Crunch Salad combines sweet strawberries, creamy avocado, tangy goat cheese, and crunchy caramelized almonds with a refreshing champagne vinaigrette. Perfect for a light spring or summer meal, it’s both healthy and satisfying.

Ingredients

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

3 tablespoons champagne vinegar

1/2 lemon, juiced

2 tablespoons honey

1 teaspoon dijon mustard

1 garlic clove, freshly grated

Pinch of kosher salt and pepper

1/2 cup olive oil

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Instructions

Place almonds in a nonstick skillet over medium heat. Stir in sugar and cook, stirring often, until the sugar melts and coats the almonds, about 6–8 minutes. Transfer to parchment paper to cool.
Break apart any clumps of almonds once cooled.
In a large bowl, toss arugula with a pinch of salt and pepper.
Add strawberries, avocado, goat cheese, pistachios, and cooled sugared almonds.
In a separate bowl, whisk together champagne vinegar, lemon juice, honey, dijon mustard, grated garlic, salt, and pepper. Gradually drizzle in olive oil while whisking to emulsify.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Notes

Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal.
Swap arugula with spinach, mixed greens, or kale.
Omit goat cheese or use vegan cheese for a dairy-free option.
Substitute pistachios or almonds with pecans, walnuts, or cashews.
Best enjoyed fresh; leftovers can be stored up to 1 day in the fridge.
Do not reheat the salad; enjoy cold for best texture.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 13g
Sodium: 180mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg