Strawberry Crunch Avocado Salad (Print)
Juicy strawberries and avocado meet crunchy nuts in a fresh green salad topped with tangy goat cheese.
# What You'll Need:
→ Salad
01 -
⅔ cup sliced or slivered almonds
02 -
3 tablespoons sugar
03 -
10 ounces arugula greens
04 -
8 ounces strawberries, hulled and quartered or chopped
05 -
1 avocado, chopped
06 -
2 ounces crumbled goat cheese
07 -
⅓ cup roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
1/2 lemon, juiced
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt and pepper
14 -
1/2 cup olive oil
# How to Make It:
01 -
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all of the almonds. This takes about 6 to 8 minutes. Keep a close eye on it to avoid burning. Transfer the almonds to parchment paper to cool. Break into pieces if clumped.
02 -
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 with dressing and toss until well combined. Serve immediately.
03 -
Combine the champagne vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a large bowl. Whisk together while streaming in the olive oil until the dressing emulsifies. Store in the refrigerator for up to one week.
# Additional Notes:
01 -
The dressing can be prepared ahead of time and stored in the fridge.