Strawberry Crunch Avocado Salad (Printable Version)
Crisp arugula, sweet strawberries, avocado and sugared almonds with tangy vinaigrette—bursting with texture.
# Ingredients:
→ Salad
01 -
67 grams sliced or slivered almonds
02 -
36 grams granulated sugar
03 -
285 grams arugula leaves
04 -
227 grams strawberries, hulled and quartered
05 -
1 ripe avocado, chopped
06 -
57 grams crumbled goat cheese
07 -
45 grams roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
45 millilitres champagne vinegar
09 -
Juice of 0.5 lemon
10 -
30 millilitres honey
11 -
5 millilitres dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt
14 -
Pinch freshly ground black pepper
15 -
120 millilitres olive oil
# Steps:
01 -
Place sliced almonds and sugar in a nonstick skillet set over medium heat. Stir frequently until sugar melts and thoroughly coats the almonds, creating a golden caramel glaze, about 6 to 8 minutes. Immediately transfer almonds to parchment paper to cool, then separate into pieces if necessary.
02 -
In a large bowl, whisk together champagne vinegar, honey, lemon juice, dijon mustard, freshly grated garlic, salt, and pepper. Slowly drizzle in olive oil while whisking constantly until the dressing is fully emulsified. Store refrigerated up to one week if making ahead.
03 -
In a spacious bowl, toss arugula with a pinch of salt and pepper. Gently fold in strawberries, chopped avocado, crumbled goat cheese, pistachios, and caramelized almonds. Drizzle with prepared champagne vinaigrette and toss thoroughly before serving immediately.
# Notes:
01 -
Closely monitor almonds during caramelization, as sugar can burn quickly. Allow caramelized nuts to cool completely for ultimate crunch.
02 -
Champagne vinaigrette can be refrigerated in an airtight container for up to one week and shaken well before serving.