Strawberry Crunch Salad

June 10, 2024
Pick-your-own strawberries at Lyman Orchards to make this tasty salad!

 

 

 

 

Ingredients:

SALAD:
- 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

CHAMPAGNE VINAIGRETTE:
- 3 tablespoons champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove, freshly grated
- Pinch kosher salt and pepper
- 1/2 cup olive oil

 

Directions:
  1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
  2. Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
  3. Champagne Vinaigrette:

Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Recipe source: https://www.howsweeteats.com/2021/05/strawberry-salad/

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