Strawberry Crunch Salad With Champagne Vinaigrette
Treat your taste buds to this refreshing Strawberry Crunch Salad with Champagne Vinaigrette—packed with sweet berries, creamy avocado, tangy goat cheese, and a delightful crunch, all drizzled with a zesty, homemade vinaigrette that's bursting with flavor!
Ingredients
Salad:
- 2/3 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
- 1/3 cup roasted salted pistachios chopped
Champagne Vinaigrette:
- 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
Instructions
- In a nonstick skillet over medium heat, toast the almonds. Stir in the sugar and cook, stirring often, until the sugar melts and coats all the almonds, about 6 to 8 minutes. Be attentive as they can burn quickly. Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if clumped.
- In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle the champagne vinaigrette over the salad and toss well. Serve immediately.
- Champagne Vinaigrette:
- In a large bowl, combine champagne vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk together. While whisking constantly, stream in the olive oil until the dressing emulsifies. Store any extra dressing in the fridge for up to one week.
Notes
Notes:
For a refreshing and elegant touch, try adding grilled chicken or shrimp to make this salad a complete meal.
For a refreshing and elegant touch, try adding grilled chicken or shrimp to make this salad a complete meal.