Strawberry Crunch Salad
A vibrant salad of sweet strawberries, creamy avocado, and peppery arugula, topped with crunchy caramelized almonds and a zesty dressing. A perfect mix of textures and flavors for any occasion!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Stirring/Drizzling
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups fresh strawberries, hulled and sliced
2 medium ripe avocados, diced
4 cups arugula
1/2 cup slivered almonds, caramelized
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Optional: 1/2 cup crumbled goat cheese (optional for protein)
Optional: 1/4 cup shelled pistachios, lightly toasted
Instructions
Wash and dry the arugula.
Slice strawberries and dice avocados, set aside.
In a large bowl, gently toss arugula, strawberries, and avocados.
In a small saucepan, heat olive oil, then add slivered almonds and sauté until golden and fragrant. Sprinkle them over the salad.
Whisk balsamic vinegar, honey, and a pinch of salt until emulsified. Drizzle over the salad.
Season with freshly ground black pepper.
Top with crumbled goat cheese and pistachios, if using.
Toss gently before serving.
Notes
For a vegan version, omit the goat cheese.
Caramelized almonds can be prepared in advance and stored in an airtight container at room temperature.
To double the recipe, multiply the ingredients accordingly and adjust cooking times for the almonds if needed.
Find it online: https://cookingwithramsay.com/strawberry-crunch-salad-recipe/