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Strawberry Crunch Salad

Strawberry Crunch Salad: Refreshing No-Cook Delight to Savor

Delight in the vibrant flavors of Strawberry Crunch Salad, a healthy, no-cook dish perfect for summer!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Almonds Add a sweet crunch; substitute with pecans if desired.
  • 6 cups Arugula Greens Serve as the base for a peppery kick; mixed greens can be used for a milder option.
  • 2 cups Strawberries The star ingredient supplying sweetness and juiciness; fresh strawberries are ideal.
  • 1 each Avocado Brings creaminess and tang; substitute with feta for a lighter choice.
  • 1/2 cup Goat Cheese Crumbled; substitute with feta or a vegan option for a lighter choice.
  • 1/2 cup Pistachios Elevate crunch and flavor; feel free to swap with walnuts or omit.
For the Vinaigrette
  • 1/4 cup Olive Oil Acts as the dressing base; avocado oil is a great alternative.
  • 1/4 cup Champagne Vinegar Adds tang; white wine vinegar works as a substitute.
  • 2 tablespoons Honey Provides sweetness for the dressing; can swap for maple syrup for a vegan alternative.
  • 1 tablespoon Dijon Mustard Lends spice; yellow mustard can be used if needed.
  • 1 clove Garlic Fresh garlic is best; garlic powder can work in a pinch.

Equipment

  • Nonstick skillet
  • Large bowl
  • whisk

Method
 

Sugared Almonds
  1. In a nonstick skillet over medium heat, melt sugar until it begins to caramelize, about 2-3 minutes. Stir in almonds and cook, stirring often for 6-8 minutes until golden brown. Transfer to parchment paper to cool.
Salad Assembly
  1. In a large bowl, toss arugula with salt and pepper. Add strawberries, diced avocado, crumbled goat cheese, and cooled sugared almonds. Gently mix to combine.
Make Vinaigrette
  1. Whisk together champagne vinegar, honey, and lemon juice. Add Dijon mustard, minced garlic, salt, and pepper. Drizzle in olive oil while whisking continuously to emulsify.
Serve
  1. Drizzle vinaigrette over the salad, toss gently, and serve immediately to enjoy the fresh flavors.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 10mgSodium: 150mgPotassium: 280mgFiber: 4gSugar: 10gVitamin A: 15IUVitamin C: 75mgCalcium: 5mgIron: 8mg

Notes

Best to dress the salad just before serving to keep the greens crisp. Store dressing separately in the fridge for up to 1 week.

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