Strawberry Avocado Crunch (Printable Recipe)
Peppery arugula, strawberries, avocado, sweet nuts, and goat cheese all swirl together with light champagne dressing.
# Ingredients You'll Need:
→ Salad Base
01 -
44 grams pistachios, roasted and salted, then chopped
02 -
1 diced avocado
03 -
285 grams arugula (just the leaves)
04 -
67 grams almonds, sliced or slivered
05 -
3 tablespoons sugar, regular kind
06 -
57 grams goat cheese, broken into bits
07 -
225 grams strawberries, take out the stems and slice them into fours
→ Champagne Vinaigrette
08 -
120 milliliters olive oil
09 -
2 tablespoons honey
10 -
Pinch black pepper, freshly ground
11 -
3 tablespoons champagne vinegar
12 -
1 clove garlic, grated fresh
13 -
Pinch kosher salt
14 -
Juice from half a lemon
15 -
1 teaspoon Dijon mustard
# Steps to Follow:
01 -
Toss some arugula in a big bowl with a sprinkle of pepper and salt. Add your strawberries, avocado chunks, goat cheese pieces, pistachios, and those sweet almonds you made earlier. Pour the vinaigrette on top and mix it all up. Dig in right away.
02 -
Grab a large bowl and mix honey, champagne vinegar, lemon juice, mustard, grated garlic, salt, and pepper. Pour in the olive oil gradually as you whisk so it gets creamy looking. Leave it on the side till you need it.
03 -
Pop the almonds and sugar into a nonstick pan over medium heat. Stir all the time until the sugar melts and covers every almond, about 6–8 minutes. Dump it all onto parchment so it cools off, then break up any stuck-together pieces.
# Extra Tips:
01 -
For the crispiest almonds and fresh taste, toss them and add dressing right before eating.