Strawberry Crunch Champagne Salad (Print-Friendly Version)
Fresh strawberry salad with almonds, avocado, goat cheese and tangy champagne vinaigrette.
# What You Need:
→ Salad
01 -
2/3 cup sliced or slivered almonds
02 -
3 tablespoons granulated 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 -
1/3 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 freshly ground black pepper
14 -
1/2 cup olive oil
# How to Make It:
01 -
Place almonds in a nonstick skillet over medium heat. Add sugar and cook, stirring frequently, until sugar melts and coats the almonds, about 6 to 8 minutes. Transfer to parchment paper to cool, then break into pieces.
02 -
In a large bowl, season arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and cooled caramelized almonds. Toss gently to combine.
03 -
In a bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. While whisking continuously, stream in olive oil until emulsified.
04 -
Drizzle the vinaigrette over the salad and toss to coat. Serve immediately.
# Important Notes:
01 -
Caramelized almonds can be prepared ahead and stored in an airtight container.
02 -
Goat cheese may be substituted with feta or omitted for a dairy-free version.
03 -
Use only ripe strawberries for the best flavor and texture.