Description
A refreshing blend of juicy strawberries, creamy avocado, peppery arugula, and golden caramelized almonds. Light, nourishing, and full of flavor, this salad is a vibrant celebration of texture and taste that’s ideal for brunch, lunch, or a special-side.
Ingredients
4 cups arugula
1 1/2 cups fresh strawberries, hulled and halved
1 avocado, sliced or cubed
1/2 cup caramelized almonds (see preparation note)
1/4 cup plain Greek yogurt
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Salt and pepper to taste
Instructions
In a large bowl, place the arugula as the base.
Add the strawberries and avocado, gently tossing to integrate.
In a small bowl, whisk together Greek yogurt, honey, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss until everything is evenly coated.
Top the salad with caramelized almonds and serve immediately.
Notes
To make caramelized almonds: Toss 1/2 cup whole raw almonds with a pinch of salt and 1 teaspoon honey. Cook in a dry skillet over medium heat, stirring occasionally, until golden and aromatic (about 5-7 minutes).
Dressing can be made a few hours in advance and stored in the refrigerator.
Substitute any nuts for almonds if preferred, such as pecans or walnuts.