Strawberry Crunch Avocado Salad (Printable Version)
Crisp greens, fresh strawberries, and toasted nuts meet creamy goat cheese and bright vinaigrette for a vibrant salad.
# Ingredients:
→ Salad
01 -
65 grams sliced or slivered almonds
02 -
3 tablespoons granulated sugar
03 -
285 grams arugula leaves
04 -
225 grams fresh strawberries, hulled and quartered
05 -
1 ripe avocado, diced
06 -
55 grams goat cheese, crumbled
07 -
45 grams roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
Juice of 1/2 lemon
10 -
2 tablespoons runny honey
11 -
1 teaspoon Dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt
14 -
Freshly ground black pepper, to taste
15 -
120 millilitres extra virgin olive oil
# Steps:
01 -
Place almonds in a nonstick skillet over medium heat. Add sugar and stir continuously until sugar melts and fully coats the almonds with a caramelized glaze, about 6–8 minutes. Transfer almonds to parchment paper and cool completely. Break into pieces if clumped.
02 -
In a large bowl, whisk together champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper. Slowly stream in olive oil while whisking constantly to emulsify. Refrigerate until needed.
03 -
Toss arugula with a pinch of salt and pepper in a large salad bowl. Add strawberries, avocado, goat cheese, pistachios, and cooled caramelized almonds. Drizzle with champagne vinaigrette and toss gently to combine. Serve immediately.
# Notes:
01 -
Prepare almonds just before serving to ensure maximum crunch.
02 -
Store any extra vinaigrette sealed in the refrigerator for up to one week.