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Strawberry Crunch Salad Recipe

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Strawberry Crunch Salad Recipe

This vibrant Strawberry Crunch Salad is a delightful combination of sweet, savory, and crunchy textures, all tossed in a bright champagne vinaigrette. It’s a simple yet elegant salad that’s perfect for a light lunch, a refreshing side dish, or even a potluck contribution. Ready in under 30 minutes, this salad is a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

  • Flavor Explosion: The sweetness of the strawberries, the creaminess of the avocado and goat cheese, the salty pistachios, and the crunchy sugared almonds create a symphony of flavors that will tantalize your taste buds.
  • Quick and Easy: This salad comes together in a snap! The sugared almonds require a little attention, but the rest is simply chopping, tossing, and dressing.
  • Versatile and Customizable: Feel free to adapt this recipe to your liking. Swap out the greens, add different fruits or nuts, or experiment with the dressing. The possibilities are endless!

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to create this masterpiece:

  • Almonds: Sliced or slivered almonds are the base for the irresistible crunch. We’ll be caramelizing these, so keep an eye on them!
  • Sugar: Essential for transforming those almonds into a sweet, crunchy delight.
  • Arugula: Provides a peppery, slightly bitter base that balances the sweetness of the other ingredients. You could use other spring mix instead!
  • Strawberries: These bring a burst of sweetness and freshness to the salad. Freshness is key here!
  • Avocado: Adds a creamy texture and healthy fats. Make sure your avocado is ripe but not mushy.
  • Goat Cheese: Crumbled goat cheese introduces a tangy, creamy element. Its flavor is pretty unique and tasty.
  • Pistachios: Chopped, roasted, and salted pistachios contribute a salty crunch. These add a layer of complexity.
  • Champagne Vinegar: The base of our delicate vinaigrette. Its subtle sweetness complements the other flavors perfectly.
  • Lemon Juice: Adds a touch of brightness and acidity to the dressing.
  • Honey: Sweetens the vinaigrette and helps to emulsify it.
  • Dijon Mustard: Provides a subtle tang and helps to bind the dressing ingredients together.
  • Garlic: Freshly grated garlic adds a pungent kick to the dressing. It’s really yummy!
  • Olive Oil: Forms the body of the vinaigrette. A good quality extra virgin olive oil will enhance the overall flavor.
  • Salt and Pepper: To season everything and bring out the flavors.

Variations

Want to add your own spin? Here are some ideas:

  • Other Berries: Substitute or add blueberries, raspberries, or blackberries for a mixed berry explosion.
  • Different Nuts: Walnuts, pecans, or candied pecans would also work well instead of pistachios.
  • Protein Power: Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
  • Cheese Swap: Feta cheese could be used instead of goat cheese, or even a crumbled blue cheese for a bolder flavor.
  • Greens Galore: Spinach or mixed greens can be swapped for the arugula.

How to Make Strawberry Crunch Salad

Step 1: Caramelize the Almonds

Place the almonds in a nonstick skillet over medium heat. Sprinkle the sugar over the almonds and cook, stirring constantly, until the sugar melts and turns into a golden caramel, coating all of the almonds evenly. This should take about 6 to 8 minutes. Be vigilant, as they can burn easily! Transfer the caramelized almonds to a piece of parchment paper to cool completely. Once cool, break them into pieces if they have clumped together.

Step 2: Prepare the Vinaigrette

In a large bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, freshly grated garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies and comes together.

Step 3: Assemble the Salad

In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and caramelized almonds.

Step 4: Dress and Serve

Drizzle the champagne vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy the flavor!

Strawberry Crunch Salad Recipe this Recipe

Pro Tips for Making the Recipe

  • Keep a close eye on those almonds! They can go from perfectly caramelized to burnt in a matter of seconds. Continuous stirring is key.
  • Make the vinaigrette ahead of time. It can be stored in the refrigerator for up to a week. This will allow the flavors to meld together.
  • Don’t dress the salad too far in advance. The arugula can wilt and the almonds can lose their crunch if the salad sits for too long after being dressed.
  • Taste and adjust the dressing. Add more honey if you prefer a sweeter dressing, or more lemon juice for a tangier one.

How to Serve

This Strawberry Crunch Salad is incredibly versatile! Here are a few ideas:

  • Light Lunch: Enjoy it as a refreshing and satisfying lunch.
  • Side Dish: Serve it alongside grilled chicken, fish, or steak.
  • Potluck Contribution: This salad is always a hit at gatherings!
  • Brunch Addition: Add it to your brunch spread for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.

Freezing

Freezing this salad isn’t recommended, as the greens will wilt and the avocado will become mushy upon thawing. The sugared almonds will also lose their crunch.

Strawberry Crunch Salad Recipe

Reheating

As this salad is best served fresh, reheating is not necessary.

FAQs

1. Can I use a different type of vinegar for the vinaigrette?

While champagne vinegar is ideal for its delicate flavor, you can substitute white wine vinegar or apple cider vinegar. However, the flavor profile will be slightly different.

2. I’m allergic to nuts. Can I still make this salad?

Absolutely! Simply omit the almonds and pistachios or replace them with other crunchy elements, such as toasted pumpkin seeds or sunflower seeds.

3. Can I use frozen strawberries?

Fresh strawberries are best for this recipe, as they provide the best flavor and texture. However, if you only have frozen strawberries, thaw them completely and drain any excess liquid before adding them to the salad.

4. How do I prevent the avocado from browning?

To prevent the avocado from browning, toss it with a little lemon juice immediately after chopping. You can also leave the pit in the avocado until you’re ready to use it.

Final Thoughts

Get ready to fall in love with this Strawberry Crunch Salad! It’s a vibrant, flavorful, and incredibly easy dish that’s sure to become a new favorite. Don’t be afraid to play around with the ingredients and make it your own. Go ahead, give it a try and experience the deliciousness for yourself!

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Strawberry Crunch Salad Recipe

Strawberry Crunch Salad Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
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Description

This Strawberry Crunch Salad is bursting with flavor and texture! Peppery arugula is tossed with sweet strawberries, creamy avocado, tangy goat cheese, crunchy sugared almonds, and roasted pistachios, all drizzled with a bright, homemade champagne vinaigrette. Fresh, vibrant, and ready in just 30 minutes, it’s perfect for spring and summer meals!

Ingredients

Scale

Salad

2/3 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

1/3 cup roasted salted pistachios (chopped)

Champagne Vinaigrette

3 tablespoons champagne vinegar

1/2 lemon (juiced)

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove (freshly grated)

Pinch kosher salt and pepper

1/2 cup olive oil

Instructions

  1. Candy the Almonds
    In a nonstick skillet over medium heat, combine the almonds and sugar. Stir constantly until the sugar melts and coats the almonds in a golden, caramelized layer, about 6–8 minutes. Watch carefully to prevent burning. Transfer to a piece of parchment paper to cool. Break apart if clumped.

  2. Make the Champagne Vinaigrette
    In a large bowl, whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, grated garlic, salt, and pepper. Slowly stream in the olive oil while whisking continuously until emulsified. Refrigerate until ready to use.

  3. Assemble the Salad
    In a large serving bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds.

  4. Dress and Serve
    Drizzle the salad with the champagne vinaigrette and toss gently to combine. Serve immediately for the freshest flavor and best crunch.

Notes

  • Almonds: Watch the skillet closely — sugared almonds can burn quickly!
  • Greens: Arugula gives a peppery bite, but you could substitute mixed greens for a milder flavor.
  • Make Ahead: You can prepare the almonds and vinaigrette in advance. Store the almonds at room temperature and the vinaigrette in the fridge for up to 1 week.
  • Variations: Add grilled chicken or shrimp to make it a full meal, or swap pistachios for pecans if you prefer.

Nutrition

  • Serving Size: 1 portion (¼ of recipe)
  • Calories: 450kcal
  • Sugar: 12g
  • Sodium: 240mg
  • Fat: 35g
  • Saturated Fat: 6g
  • Unsaturated Fat: 26g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 10mg
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