Strawberry Crunch Avocado Salad (Print-Friendly Version)
Crisp greens, strawberries, avocado, crunchy nuts, and goat cheese with tangy champagne vinaigrette.
# What You’ll Need to Make This:
→ Salad
01 -
65 grams sliced or slivered almonds
02 -
38 grams granulated sugar
03 -
285 grams arugula greens
04 -
225 grams strawberries, hulled and quartered
05 -
1 avocado, chopped
06 -
57 grams goat cheese, crumbled
07 -
45 grams roasted salted pistachios, chopped
→ Champagne vinaigrette
08 -
45 millilitres champagne vinegar
09 -
1/2 lemon, juiced
10 -
30 millilitres honey
11 -
5 millilitres Dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt
14 -
Pinch black pepper
15 -
120 millilitres olive oil
# How to Prepare:
01 -
Place sliced almonds in a nonstick skillet over medium heat. Add granulated sugar and stir frequently for 6 to 8 minutes, until the sugar is fully melted and almonds are coated and golden. Immediately transfer to parchment paper in a single layer and allow to cool. Break apart any clumps.
02 -
In a large bowl, whisk together champagne vinegar, honey, lemon juice, Dijon mustard, freshly grated garlic, kosher salt, and black pepper. While whisking constantly, gradually stream in olive oil until emulsified and well combined.
03 -
Combine arugula in a large mixing bowl with a pinch of salt and pepper. Add the strawberries, chopped avocado, crumbled goat cheese, chopped pistachios, and caramelized almonds.
04 -
Drizzle salad with champagne vinaigrette and toss thoroughly until coated. Serve immediately for optimal texture.
# Extra Tips:
01 -
For best crispness, add the dressing just before serving and store any leftover vinaigrette in the refrigerator for up to one week.
02 -
Keep a close watch while caramelizing almonds, stirring constantly to prevent burning.