Strawberry Crunch Avocado Salad

This strawberry crunch salad is my favorite way to celebrate warm weather with fresh flavors and loads of texture I love how the sweet berries and creamy goat cheese come together with the extra crunch of caramelized almonds and roasted pistachios For me this is the perfect salad to impress at a picnic or to keep lunchtime interesting at home

I threw this together for a last minute lunch with friends and everyone asked for the recipe It is now my go to for potlucks because the combo of flavors wins everyone over

Ingredients

• Sliced or slivered almonds: These bring essential crunch and toastiness Use fresh almonds that snap when you bite
• Sugar: This is for caramelizing the almonds For best flavor grab real cane sugar
• Arugula greens: Their peppery bite holds up well under the dressing Always select greens that look perky and deep green
• Strawberries: Quartered or chopped for sweet juicy bursts Choose berries that are bright red with no bruises
• Avocado: Adds creamy richness and a buttery texture Ripe but not mushy avocados are best
• Crumbled goat cheese: Adds tangy flavor and creaminess Buy real goat cheese for the best taste
• Roasted salted pistachios: Chopped for extra crunch and nutty saltiness I like buying shelled pistachios to save time
• Champagne vinegar: The mild floral acidity really lifts the flavors Look for quality vinegar for the brightest taste
• Lemon juice: Adds brightness and freshness Always go with fresh lemon over bottled
• Honey: Sweetens the dressing and balances the lemon Use a good squeeze from a local honey if you can
• Dijon mustard: Adds a little zest and helps emulsify the dressing Real Dijon brings a nice punch
• Freshly grated garlic: Delivers sharpness and depth Fresh garlic really makes a difference
• Kosher salt and pepper: Essential seasoning Opt for flaky kosher salt and freshly cracked black pepper
• Olive oil: Rounds out the vinaigrette and brings it together Extra virgin is best for dressings

Step-by-Step Instructions

Candy the Almonds:

Place the almonds in a nonstick skillet over medium heat Stir in the sugar and keep stirring often until the sugar melts and coats the almonds with a glossy caramel finish This should take about six to eight minutes Do not step away because the nuts can burn fast Once done spread the almonds on parchment paper to cool Break them up if they stick together

Mix the Greens:

In a large mixing bowl toss the arugula with a pinch of kosher salt and black pepper This little step makes a difference in flavor

Assemble the Salad:

Add strawberries chopped avocado crumbled goat cheese pistachios and the cooled sugared almonds to the bowl with arugula

Make the Champagne Vinaigrette:

In another bowl whisk together champagne vinegar honey lemon juice dijon mustard grated garlic salt and pepper Slowly pour in the olive oil while whisking firmly to help the dressing emulsify Keep whisking until it becomes slightly thick and smooth

Toss and Serve:

Drizzle the vinaigrette over the salad and toss everything together gently Serve immediately so the arugula stays crisp

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My favorite ingredient is always that creamy goat cheese I still remember the first time my cousin tried this combo at our family barbecue and insisted I make it at every gathering Since then it turns up at most summer events and never disappoints

Storage Tips

Salad is best enjoyed right after tossing but you can store leftovers covered in the fridge for up to two days For meal prepping keep the dressing and sugared almonds separate and mix only before serving This keeps everything crunchy and fresh

Ingredient Substitutions

If you cannot find arugula try baby spinach or a spring mix You can swap pistachios for pecans or walnuts if needed Feta works instead of goat cheese for a bit more salty bite White wine vinegar can take the place of champagne vinegar in a pinch

Serving Suggestions

This salad shines as a light lunch with toasted sourdough on the side It also makes a great starter before grilled chicken or fish or as a cheerful centerpiece at a weekend brunch I love adding grilled shrimp to turn it into a full meal

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Cultural and Historical Context

Fruit salads with nuts and cheese have a long tradition in Mediterranean cuisine The twist here is the candied almond crunch and the naturally sweet strawberries Champagne vinaigrette adds a little elegance that makes it feel special enough for celebrations

Recipe FAQs

→ What type of greens pairs best in this salad?

Arugula works beautifully, but spinach or mixed greens can be substituted for a milder flavor profile.

→ How do I prevent the almonds from burning when caramelizing?

Stir constantly over medium heat and keep a close eye, as sugar can turn quickly. Remove from heat as soon as golden.

→ Can I make the dressing ahead of time?

Yes, the champagne vinaigrette can be prepared in advance and stored, covered, in the fridge for up to one week.

→ Will the salad keep well if made ahead?

It's best assembled fresh. If prepping ahead, store components separately and combine just before serving for best texture.

→ What can I use instead of pistachios or almonds?

Try toasted pecans, walnuts, or sunflower seeds for a different nutty crunch.

→ Is there a vegan alternative to goat cheese?

Plant-based soft cheeses or crumbled tofu provide a similar creamy element, making the salad vegan-friendly.