Strawberry Crunch Salad with Champagne Vinaigrette
A delicious Strawberry Crunch Salad with Champagne Vinaigrette, perfect for spring and summer meals.
Equipment
- Nonstick Skillet
- large bowl
- whisk
Ingredients
salad
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries, hulled and quartered or chopped
- 1 avocado, chopped
- 2 ounces crumbled goat cheese
- ⅓ cup roasted salted pistachios, chopped
champagne vinaigrette
- 3 tablespoons champagne vinegar
- ½ lemon juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 clove garlic, freshly grated
- pinch kosher salt and pepper
- ½ cup olive oil
Instructions
Preparation
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Transfer the almonds to a piece of parchment paper to let them cool.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
- Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Notes
This salad is best served immediately for optimal crunchiness.
Nutrition
Serving: 1salad bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 180mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 50mgCalcium: 100mgIron: 1mg
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