Strawberry Crunch Avocado Salad

This strawberry crunch salad captures everything I want in a warm-weather meal Bright juicy strawberries creamy goat cheese and the addictive crunch of caramelized nuts come together with peppery arugula and a bright homemade vinaigrette Every time I serve this my friends insist on the recipe

My favorite version happened one spring afternoon when my kids picked berries at the local farm and we tossed this salad for a picnic It absolutely disappeared

Ingredients

• Sliced or slivered almonds: for a rich nutty crunch Pick fresh from a bulk bin and check for freshness
• Sugar: used to coat the almonds and give that signature sweet crunch
• Arugula greens: which lend peppery flavor Choose deeply green crisp leaves with no limp spots
• Strawberries: for a juicy sweet punch Go for deep red ripe berries with no soft patches
• Avocado: adds creaminess and richness Choose one that yields slightly to gentle pressure
• Goat cheese: gives this salad tang and silkiness Pick soft creamy logs over the crumbly prepackaged types
• Roasted salted pistachios: for extra crunch and savory touch Opt for bright green pistachios with no shriveled pieces
• Champagne vinegar: brings delicate acidity Look for a clear pale vinegar with a gentle aroma
• Lemon: for brightness and fragrance Pick a heavy fruit with vibrant peel
• Honey: for subtle sweetness Try to find local or raw honey for best flavor
• Dijon mustard: adds gentle heat and helps emulsify Buy the smooth classic French type
• Fresh garlic clove: for a savory kick Pick firm tight cloves with no sprouts
• Kosher salt and freshly cracked black pepper: for seasoning
• Olive oil: makes the dressing silky Go for a fruity extra virgin version

Step-by-Step Instructions

Caramelize the Almonds:

Place almonds in a nonstick skillet over medium heat Add sugar and stir constantly Cook for six to eight minutes until the sugar melts and fully coats the nuts They will be glossy and golden brown Immediately transfer to parchment paper to cool Break up any clumps so each piece stays crunchy

Toss the Salad Base:

Add arugula to a large mixing bowl Sprinkle with a pinch of salt and fresh pepper Gently toss with clean hands to distribute seasoning and keep the leaves tender

Assemble the Salad:

Pile in strawberries chopped avocado crumbled goat cheese roasted salted pistachios and the cooled sugared almonds Layer the ingredients so every bite gets a little of everything

Dress the Salad:

Make the vinaigrette by whisking together champagne vinegar lemon juice honey dijon mustard grated garlic salt and pepper in a large bowl Slowly drizzle in olive oil while whisking rapidly until the dressing is creamy and fully emulsified Taste for balance and adjust with extra lemon or honey if needed

Finish and Serve:

Drizzle the vinaigrette over the assembled salad Toss thoroughly until all the greens and toppings are nicely coated Serve immediately for ultimate crunch and freshness

Pin

This salad made me fall in love with tangy goat cheese Every gathering I make it for small or big someone always pulls me aside to rave about those sweet crunchy almonds My youngest once called it rainbow salad and now thats our family name for it

Storage Tips

If making ahead keep each component separate Store the caramelized almonds in an airtight container at room temperature up to five days Keep the vinaigrette in the fridge for up to a week Only combine everything just before serving so the greens and nuts stay crisp

Ingredient Substitutions

You can swap baby spinach or mixed greens if you are out of arugula Feta cheese works instead of goat cheese if you want a saltier flavor If you do not have champagne vinegar use a mild white wine vinegar and squeeze in a bit more lemon juice Walnuts or pecans can be caramelized instead of almonds in a pinch

Pin

Serving Suggestions

This salad shines on its own as a light lunch or can be bulked up with grilled chicken or cooked quinoa It is great next to grilled fish or as part of a brunch spread with a basket of crusty bread Whenever I bring it to a potluck it is always a conversation starter

Short History of Strawberry Salads

Fruit and nut salads have a rich tradition especially in American home cooking Strawberry salads in particular gained popularity in the 1980s as chefs combined fruit with savory ingredients like cheese and leafy greens The layering of flavors and textures in this recipe speaks to that era of kitchen creativity

Recipe FAQs

→ How do I candy the almonds without burning them?

Stir sliced almonds with sugar over medium heat, watching closely. Remove as soon as the sugar caramelizes to avoid burning.

→ Can I substitute arugula with another green?

Yes, baby spinach or mixed spring greens work well if you prefer a milder flavor profile for your salad base.

→ What’s the best way to prep strawberries for this salad?

Hulled and quartered or chopped strawberries allow even distribution, ensuring each bite is flavorful and fresh.

→ How long does the vinaigrette keep in the fridge?

Stored in an airtight container, the champagne vinaigrette can be refrigerated for up to one week.

→ Can I make this salad ahead of time?

Prep components in advance, but toss everything together with the dressing right before serving for maximum freshness.