Description
A vibrant spring and summer salad featuring sweet strawberries, creamy avocado, crunchy toasted almonds and pistachios, tangy goat cheese, and a zesty, non-alcoholic champagne vinegar vinaigrette. Perfect for light meals or gatherings, this dish highlights fresh, seasonal ingredients with a balance of textures and flavors.
Ingredients
1 cup sliced or slivered almonds
3 tablespoons granulated sugar
10 ounces baby arugula
8 ounces strawberries, hulled and quartered
1 medium avocado, chopped
2 ounces crumbled goat cheese
4 tablespoons white wine vinegar (non-alcoholic alternative to champagne)
1 tablespoon Dijon mustard
1 tablespoon honey
5 tablespoons extra virgin olive oil
1 clove garlic, minced
Instructions
Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8-10 minutes, then mix with sugar while warm for sugared almonds.
In a large bowl, combine arugula, strawberries, avocado, and crumbled goat cheese.
In a separate small bowl, whisk together white wine vinegar, Dijon mustard, honey, olive oil, and minced garlic to make a non-alcoholic vinaigrette.
Add toasted sugared almonds and pistachios (if using) to the salad, then drizzle with vinaigrette just before serving.
Notes
Substitute pistachios with cashews for a nut-free option
Replace goat cheese with halloumi for a smoky twist
Store leftovers in an airtight container for up to 24 hours for best texture
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg