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Strawberry Crunch Salad

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A vibrant salad featuring peppery arugula, sweet strawberries, creamy avocado, and crunchy nuts, perfect for any occasion.

Ingredients

Scale
  • 10 ounces arugula greens
  • 8 ounces strawberries, hulled and quartered
  • 1 whole avocado, chopped
  • 2 ounces crumbled goat cheese (optional)
  • ⅓ cup roasted salted pistachios, chopped
  • ⅔ cup sliced or slivered almonds
  • 3 tablespoons champagne vinegar
  • ½ whole lemon, juiced
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, freshly grated
  • ½ cup olive oil
  • Pinch of kosher salt and pepper
  • 3 tablespoons sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spread the slivered almonds on a baking sheet in a single layer.
  3. Bake for 8-10 minutes, shaking the pan halfway through.
  4. Combine sugar with 1 tablespoon of water over medium heat in a saucepan.
  5. Stir occasionally until the sugar dissolves.
  6. Toss in the toasted almonds and stir until evenly coated with syrup.
  7. Remove from heat and let them cool on parchment paper.
  8. In a small bowl or mason jar, combine champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper.
  9. Whisk together and slowly drizzle in olive oil while whisking to emulsify.
  10. Add the washed arugula to a large bowl.
  11. Top with strawberry quarters, avocado chunks, goat cheese, chopped pistachios, and caramelized almonds.
  12. Drizzle the dressing over the salad just before serving.
  13. Give everything a gentle toss to coat.

Notes

Store leftovers separately from the dressing for up to 2 days. Adjust the sweetness of the dressing to your liking.

Nutrition

Keywords: salad, strawberry salad, crunchy salad, vegetarian recipe, summer salad

Find it online: https://sprinklespoon.com/minute-strawberry-crunch-salad-fresh-crispy-texture/