What says summer more than strawberries, avocados, and a fresh champagne vinaigrette? This salad is the perfect mix of sweet, juicy, and crunchy - the best way to satisfy your summer cravings. And better yet, it's a breeze to throw together and sure to be a crowd pleaser.
Prep: 25 mins | Cook Time: 5 min | Total Time: 30 mins | Servings: 4
Ingredients for Salad:
⅔ C sliced almonds
3 tbs sugar
10 oz arugula
8 oz chopped strawberries
1 chopped avocado
2 oz crumbled goat cheese
⅓ C roasted and salted chopped pistachios
Ingredients for Vinaigrette:
3 tbs champagne vinegar
½ juiced lemon
2 tbs honey
1 tsp dijon mustard
1 grated garlic clove
½ C olive oil
Salt and pepper to taste
Toss it Up
Almonds are almost always better when they are toasted. For this recipe, first place the almonds in a skillet over medium heat and stir in the sugar to coat them. The sugar will melt and become caramelized. After about 5 minutes remove almonds and place in a bowl or parchment paper to cool.
While the almonds are cooling, toss your arugula in salt and pepper, then add avocado, strawberries, goat cheese and pistachios. Finally, add the almonds once cooled.
Next, you’ll whip up your vinaigrette. Whisk together vinegar, honey, lemon juice, dijon, garlic, salt and pepper. While whisking, slowly add the olive oil and as your vinaigrette comes together you’ll notice a smooth texture.
If you’re going to eat this salad right away you can drizzle it over the top of your greens. Otherwise, the vinaigrette stores in the refrigerator for about a week.
This salad is a wonderful side, or make it a meal by adding grilled chicken!