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Ingredients
Scale
- 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
- 3 tablespoons champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- Pinch of kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Toast the sliced or slivered almonds with sugar in a skillet over medium heat for 6-8 minutes until golden.
- Cool the almonds on parchment paper and break apart if clumped.
- In a large bowl, toss arugula with salt and pepper.
- Add strawberries, avocado, goat cheese, pistachios, and caramelized almonds to the bowl.
- For the vinaigrette, whisk champagne vinegar, honey, lemon juice, Dijon mustard, grated garlic, and seasonings in a separate bowl.
- Slowly drizzle in olive oil while whisking to emulsify.
- Drizzle vinaigrette over the salad and toss gently before serving.
Notes
Use fresh, ripe strawberries and avocados for optimal flavor.
Assemble salad and add dressing right before serving to maintain crispness.
Store leftover components separately to keep the crunchiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 27
- Saturated Fat: 4
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
- Cholesterol: 15