Strawberry Crunch Salad with White Balsamic Vinaigrette
A vibrant, no-cook spring salad combining peppery arugula, sweet strawberries, and creamy avocado. Toasted almonds and pistachios add crunch, while a tangy white balsamic vinaigrette (non-alcoholic swap) unites flavors. Perfect for picnics or light meals.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: salads
- Method: Assembling & Toasting
- Cuisine: Modern American
- Diet: Vegetarian (with dairy-free option)
Ingredients
â…” cup sliced almonds
3 tablespoons sugar
10 ounces fresh arugula
8 ounces strawberries, hulled and quartered
1 ripe avocado, pitted and chopped
2 ounces crumbled goat cheese (or vegan cashew cheese)
â…“ cup roasted pistachios
3 tablespoons white balsamic vinegar
Juice of ½ a lemon
2 tablespoons honey
1 teaspoon Dijon mustard
1 small garlic clove, grated
Pinch of kosher salt
½ cup extra virgin olive oil
Instructions
Toaster oven/skillet: Spread almonds on a baking sheet. Toast at 350°F (180°C) for 10-12 minutes, tossing halfway. Cool completely.
Combine arugula, strawberries, avocado, and pistachios in a large bowl.
In a separate jar, whisk white balsamic, lemon juice, honey, Dijon, and salt until blended.
Slowly drizzle olive oil into the vinaigrette while whisking to emulsify.
Toss salad gently with vinaigrette just before serving.
Top with crumbled cheese and a sprinkle of toasted almonds.
Notes
Substitute white balsamic vinegar for its non-alcoholic use. To enhance flavor: add lemon zest to the vinaigrette. Store unused toppings in airtight containers at room temperature for up to 1 week; combine remaining salad and vinaigrette just before serving.