Strawberry Crunch Avocado Salad (Print Version)
Juicy strawberries, creamy goat cheese, and caramelized almonds tossed with greens in a zesty vinaigrette.
# Ingredients:
→ Salad
01 -
⅔ cup sliced or slivered almonds
02 -
3 tablespoons sugar
03 -
10 ounces arugula greens
04 -
8 ounces strawberries, hulled and quartered or chopped
05 -
1 avocado, chopped
06 -
2 ounces crumbled goat cheese
07 -
⅓ cup roasted salted pistachios, chopped
→ Champagne vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
1/2 lemon, juiced
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt and pepper
14 -
1/2 cup olive oil
# Directions:
01 -
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramel-like consistency, about 6 to 8 minutes. Transfer the almonds to parchment paper to cool and break them into pieces if necessary.
02 -
In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with the champagne vinaigrette and toss well to combine. Serve immediately.
03 -
In a large bowl, combine champagne vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper. Whisk to mix thoroughly. Stream in olive oil while whisking constantly until the dressing emulsifies. Store in the refrigerator for up to one week.
# Notes:
01 -
Sugaring almonds requires close attention to avoid burning. Stir constantly and do not leave the skillet unattended.