Strawberry Crunch Avocado Salad

This strawberry crunch salad is my go-to for spring and summer gatherings when I want something bright, fresh, and full of texture. Toasted almonds, creamy avocado, tangy goat cheese, juicy strawberries, and a champagne vinaigrette come together for a truly memorable bite every single time I serve this.

Every time I prepare this for friends, someone always asks for the recipe. I remember first making it for a Mother’s Day brunch on a whim — now it is a staple at all family celebrations

Ingredients

• Sliced or slivered almonds: These will toast up beautifully and give crunch The freshest nuts are always the most flavorful so check the date before buying
• Sugar: A little sugar caramelizes on the almonds giving sweet glassy bites Use regular cane sugar for even melting
• Arugula greens: Peppery and tender greens balance the salad Look for leaves that are perky with no yellowing
• Strawberries: Fresh local berries bring the most sweetness and aroma Pick strawberries that are deep red and shiny for best flavor
• Avocado: Creamy and mild an essential contrast Choose a just ripe avocado that yields slightly to pressure
• Goat cheese: Adds tang and creaminess Opt for a log of goat cheese you crumble yourself for best texture
• Roasted salted pistachios: These provide salty crunch The roasted unsalted kind is fine but salted gives extra punch
• Champagne vinegar: Gives the dressing a delicate depth Find it with the specialty vinegars
• Lemon juice: Brightens up the vinaigrette Use fresh lemon for best results
• Honey: Adds natural sweetness Use a nice floral variety if you have it
• Dijon mustard: Helps emulsify the dressing and adds mild spice The classic French style blends best
• Fresh garlic: Gives the vinaigrette a kick Use a fresh clove and grate it fine for most flavor
• Kosher salt and pepper: Enhance and balance the other flavors
• Olive oil: Use a good quality extra virgin olive oil for the dressing

Step-by-Step Instructions

Toast the Almonds:

Place almonds in a nonstick skillet over medium heat Stir in sugar and cook stirring often until sugar melts and turns caramel colored coating all the almonds This should take about six to eight minutes Watch closely as sugar burns quickly When done transfer almonds to parchment paper to cool If they are clumped together break apart once cooled

Prepare the Greens:

In a large bowl toss arugula greens with a generous pinch of salt and pepper This will bring out the peppery flavor and tender texture of the leaves

Assemble the Salad:

Add chopped strawberries diced avocado crumbled goat cheese pistachios and the cooled caramelized almonds to the seasoned arugula Gently toss everything together ensuring an even distribution of all the key ingredients

Make the Champagne Vinaigrette:

Whisk champagne vinegar honey lemon juice Dijon mustard grated garlic salt and pepper together in a bowl Gradually whisk in olive oil in a slow stream while whisking constantly to create a cohesive dressing Taste and adjust seasoning if needed

Dress and Serve:

Drizzle the vinaigrette over the salad Toss well so all ingredients are lightly coated in dressing Serve right away for best crunch and freshness

Save

Strawberries are hands down my favorite part of this salad — every year I pick my own from a local farm and the flavor is unbeatable These little traditions always remind me why homemade salads can be special family moments

Storage tips

This salad is best enjoyed fresh right after tossing If you need to make ahead prep each component separately Store greens in a paper towel lined container to keep them crisp Keep the caramelized almonds airtight to maintain their crunch Only combine right before serving to avoid soggy ingredients Leftover vinaigrette keeps in the fridge for up to a week just shake well before using

Ingredient substitutions

Feel free to get creative If goat cheese is not your thing feta or fresh mozzarella work as substitutes Baby spinach can stand in for arugula Try pecans or walnuts in place of almonds For nut allergies use toasted sunflower or pumpkin seeds The vinaigrette pairs well with apple cider vinegar or white balsamic if you cant find champagne vinegar

Serving suggestions

This salad is hearty enough on its own but pairs beautifully with grilled chicken or salmon for extra protein I love serving it at brunch alongside quiche or as a light lunch option It also looks stunning on a holiday table for Easter or Mother’s Day

Cultural context

Fruit and nut salads are a classic part of many European and American tables Strawberries in savory salads are common in French springtime cuisine Pairing sweet berries with peppery greens and tangy vinaigrette feels like the best of farmers market eating in one bowl

Recipe FAQs

→ What makes this salad so crunchy?

The combination of caramelized almonds and roasted pistachios provides extra texture and crunch throughout the salad.

→ Can I prepare the components in advance?

You can make the caramelized almonds and champagne vinaigrette ahead of time. Assemble fresh before serving for best texture.

→ What type of greens go best here?

Arugula is used for its peppery bite, but any fresh salad greens can be substituted as desired.

→ Is there a dairy-free alternative to goat cheese?

You may swap in creamy vegan cheese or omit the cheese entirely for a dairy-free version.

→ How long does the vinaigrette keep?

Stored in a sealed jar in the refrigerator, the champagne vinaigrette will keep fresh for up to one week.

→ What fruits pair well with strawberries in this salad?

Try adding blueberries, raspberries, or even orange segments for another burst of fresh flavor.