Description

This Strawberry Crunch Salad is a fresh and vibrant mix of peppery arugula, sweet and juicy strawberries, creamy avocado, and tangy goat cheese, topped with a delightful crunch from toasted almonds and pistachios. Dressed in a zesty honey-champagne vinegar dressing infused with garlic and Dijon mustard, this salad offers a perfect balance of flavors and textures, ideal for a light lunch or a refreshing side dish.

Ingredients

Scale

Crunchy Nuts

⅔ cup sliced or slivered almonds
⅓ cup roasted salted pistachios, chopped

Greens and Fruits

10 ounces arugula greens
8 ounces strawberries, hulled and quartered or chopped
1 avocado, chopped

Cheese

2 ounces crumbled goat cheese

Dressing

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
3 tablespoons sugar

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Instructions

Toast the almonds: In a small skillet over medium heat, combine the sliced or slivered almonds with the sugar. Toast, stirring frequently, until the almonds are golden and the sugar has melted into a crunchy coating, about 4-5 minutes. Remove from heat and let cool.
Prepare the dressing: In a small bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, kosher salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly.
Assemble the salad: In a large salad bowl, combine the arugula, strawberries, chopped avocado, crumbled goat cheese, toasted almonds, and roasted salted pistachios. Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavors and best texture.

Notes

To enhance the crunch, make sure to toast the almonds carefully without burning them.
You can substitute goat cheese with feta or ricotta salata for a different twist.
If strawberries are out of season, try using fresh raspberries or blueberries as an alternative.
This salad is best enjoyed fresh; avoid preparing it too far in advance to prevent sogginess.
For a vegan version, omit the goat cheese or replace it with a plant-based cheese alternative.