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This strawberry crunch salad is my favorite way to celebrate spring and summer flavors. With sweet strawberries balanced by tangy goat cheese and creamy avocado, it is perfect for a light lunch or as a showstopper side dish. The addition of caramelized almonds and roasted pistachios creates layers of texture that will keep everyone coming back for more.
I first served this salad at a picnic and everyone asked for the recipe right away. Now it is always on my table when the berries are at their best.
Ingredients
- Sliced or slivered almonds: give this salad a toasty crunch and work well with a sugary coating. Look for fresh almonds with no musty smell.
- Sugar: helps coat the almonds for a caramel crunch and boosts the overall salad sweetness.
- Arugula greens: offer a peppery bite and sturdy leaves. Choose bright and perky bunches.
- Strawberries: add juicy sweetness. Go for bright red berries with no white spots for the best flavor.
- Avocado: brings creaminess. Ripe avocados yield slightly when pressed but are not mushy.
- Crumbled goat cheese: balances with tang and silkiness. Use mild and creamy goat cheese for easy crumbling.
- Roasted salted pistachios: create extra crunch and a pop of salt. Pick shelled pistachios for easier prep.
- Champagne vinegar: brings gentle acidity. Find a brand that tastes clean and fruity on its own.
- Lemon juice: amplifies freshness. Pick lemons that feel heavy for their size.
- Honey: adds floral sweetness to the dressing.
- Dijon mustard: gives depth and helps the vinaigrette emulsify.
- Fresh garlic: sharpens the dressing. Use a small clove and grate for an even mix.
- Kosher salt and black pepper: season both the salad and vinaigrette thoughtfully.
- Olive oil: binds the vinaigrette. Choose a fruity extra virgin oil with no bitter finish.
Step-by-Step Instructions
- Caramelize the Almonds:
- Place almonds in a nonstick skillet over medium heat and scatter sugar on top. Stir these constantly for six to eight minutes until sugar melts and coats the almonds to a deep caramel hue. Immediately transfer almonds onto parchment paper to cool and break apart later so they do not turn into one large cluster.
- Prepare the Greens:
- Toss arugula greens with a big pinch of salt and a few cracks of pepper in your largest serving bowl. Even coating is key to bright flavor in each bite.
- Add Salad Ingredients:
- Layer in strawberries, chopped avocado, crumbled goat cheese, roasted pistachios, and cooled sugared almonds. Try to distribute each ingredient evenly for visual appeal and flavor in every forkful.
- Make the Champagne Vinaigrette:
- Combine champagne vinegar, honey, lemon juice, dijon mustard, freshly grated garlic, salt, and pepper in a large bowl. Vigorously whisk to unite, then slowly drizzle in olive oil while whisking so the dressing thickens and becomes glossy. Taste and adjust acidity or seasoning as needed.
- Dress and Serve:
- Drizzle the champagne vinaigrette over the salad just before serving and toss gently to coat all the flavors without crushing the delicate ingredients. Serve immediately to keep the crunch perfect.
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Inspired by my love for adding crunch in unexpected ways this salad always reminds me of backyard brunches where the almond aroma drifted through the whole house as they caramelized.
Storage Tips
Keep the dressing and all components separate if preparing ahead. Dress the salad right before serving or it can get soggy. Sugared almonds store in an airtight container for up to a week and you can mix the vinaigrette up to three days ahead. Only cut avocado just before assembling to avoid browning.
Ingredient Substitutions
Spinach works in place of arugula for a milder green. Feta cheese is a great substitute for goat cheese if you prefer more tang. Pecans or walnuts can swap in for the almonds but make sure to sugar them the same way for that sweet crunch. White balsamic vinegar can stand in for champagne vinegar if needed.
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Serving Suggestions
This salad is beautiful as the centerpiece for a ladies lunch or brunch. Serve alongside grilled chicken or shrimp to add heartiness for dinner. I also like to pile it on crostini for a party appetizer with the vinaigrette as a dip.
Cultural Context
Salads that balance sweet fruit with nuts and cheese have roots in both Mediterranean and American cuisines. This recipe brings together the tradition of fruit in salad with modern touches like champagne vinaigrette and caramelized nuts inspired by classic southern salads.
Recipe FAQs
- → How do I keep the almonds from burning when caramelizing?
Stir almonds constantly over medium heat and don’t leave them unattended. Once sugar melts and becomes golden, promptly remove from heat.
- → Can I substitute goat cheese?
Yes, creamy feta or fresh mozzarella pearls work nicely and pair well with the strawberries and greens.
- → Which greens work best for this dish?
Arugula adds a peppery bite, but mixed spring greens or baby spinach are also great options.
- → How should I store leftover salad?
Keep components separate. Store the vinaigrette and toppings in jars, and toss with greens and fresh strawberries just before serving.
- → Is the champagne vinaigrette alcoholic?
No, champagne vinegar contains no alcohol and simply lends a delicate tangy flavor to the dressing.