Strawberry Crunch Avocado Salad (Printable Version)
Crisp arugula tossed with strawberries, avocado, candied almonds, and goat cheese in champagne vinaigrette.
# Ingredients:
→ Salad Base
01 -
67 grams sliced or slivered almonds
02 -
3 tablespoons granulated sugar
03 -
285 grams arugula leaves
04 -
225 grams strawberries, hulled and quartered
05 -
1 avocado, diced
06 -
57 grams goat cheese, crumbled
07 -
44 grams roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
Juice of 0.5 lemon
10 -
2 tablespoons honey
11 -
1 teaspoon Dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt
14 -
Pinch freshly ground black pepper
15 -
120 milliliters olive oil
# Steps:
01 -
Heat sliced or slivered almonds with sugar in a nonstick skillet over medium heat, stirring continuously until the sugar melts and coats the almonds, about 6 to 8 minutes. Transfer to parchment paper and allow to cool, breaking apart any clumps.
02 -
Whisk together champagne vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper in a large bowl. Slowly drizzle in olive oil while whisking to emulsify. Set aside.
03 -
In a large bowl, toss arugula with a pinch of salt and pepper. Add strawberries, avocado, crumbled goat cheese, chopped pistachios, and caramelized almonds. Drizzle with champagne vinaigrette and toss thoroughly to combine. Serve immediately.
# Notes:
01 -
For maximum crunch, add the caramelized almonds and dressing just before serving.