Description

A vibrant summer salad with arugula, sweet strawberries, avocado, toasted pistachios, and caramelized sugared almonds. Light and tangy champagne vinaigrette ties it all together with a refreshing zing.

Ingredients

2 cups arugula
1 pint strawberries, sliced
2 avocados, cubed
1/2 cup roasted shelled pistachios
1/4 cup sliced almonds, sugared (toasted with 1 tbsp sugar in a dry skillet)
1/4 cup crumbled goat cheese
1/2 cup red onion, thinly sliced
Champagne vinaigrette (substituted with 2 tbsp white wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/3 cup olive oil, 1 tbsp lemon juice, and 1 minced shallot)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

To prepare vinaigrette: Whisk vinegar, honey, mustard, lemon juice, and shallot, then slowly drizzle in olive oil until emulsified.
In a large bowl, combine arugula, strawberries, avocado, pistachios, and red onion.
Toss salad with half the vinaigrette, adjusting seasoning as needed.
Top with sugared almonds and crumbled goat cheese before serving to preserve texture.

Notes

Substitute goat cheese with feta or omit for vegan option.
Vinaigrette can be doubled for a drenched-in-dressing version.
Toast sliced almonds with sugar in a dry skillet for 5 minutes without oil for caramelization.
Store vinaigrette in an airtight container for up to 3 days.