Strawberry Crunch Salad Recipe

Let me tell you — this one’s got all the good stuff. It’s fresh, it’s crunchy, and it’s got that sweet-and-savory combo that hits just right. If you’re looking for something light but still super satisfying, this is your go-to. No need to overthink it. Just grab some ingredients, mix it up, and enjoy.

What if I Don’t Have a Nonstick Skillet?

You can use a regular pan, but be careful — the almonds might stick. Keep an eye on them and stir often. Also, if you’re not into the sugar on the almonds, you can skip it. They’ll still be crunchy, but less sweet.

What about the dressing? It’s easy to make, but if you’re short on time, you can use a store-bought vinaigrette. Just make sure it’s something with a bit of acidity and sweetness.

And what if I want to make this ahead of time? You can make the dressing and the almonds in advance. But the salad itself should be made right before serving. Otherwise, the avocado and strawberries might start to brown or get soggy.

Ingredients You Need

Alright, let’s break down what you need:

• Sliced or slivered almonds : These are the crunch factor. They get sugar and caramelized, which gives them that sweet, crispy texture. Don’t skip them — they’re the star of the show.
• Sugar : Used to caramelize the almonds. It makes them sticky and sweet, which pairs perfectly with the tangy dressing.
• Arugula greens : The base. It’s peppery, fresh, and gives the salad a nice kick.
• Strawberries : Sweet, juicy, and colorful. They add that summer vibe.
• Avocado : Creamy and rich. It balances out the crunch and the tang.
• Goat cheese : Crumbly and tangy. Adds a nice contrast to the sweetness of the strawberries.
• Pistachios : Another layer of crunch. They’re salty and nutty, which goes well with the other flavors.
• Champagne vinegar : This is the zingy part of the dressing. It’s sharp and bright.
• Lemon juice : Adds a fresh, citrusy note.
• Honey : Sweetens things up without being too heavy.
• Dijon mustard : Gives the dressing a little bite and helps emulsify everything.
• Garlic : A tiny bit of pungency. Just enough to add depth.
• Kosher salt and pepper : Basic seasoning. You know the drill.
• Olive oil : Makes the dressing smooth and silky.

Substitute

If you don’t have any of these, here’s what you can do:

• Almonds : Can use walnuts or pecans instead. Just roast them and maybe add a little sugar if you want that caramelized effect.
• Pistachios : Can swap in cashews or almonds. Same idea.
• Goat cheese : Feta or mozzarella work too. Just keep it crumbly.
• Champagne vinegar : White wine vinegar or apple cider vinegar will do in a pinch.
• Honey : Maple syrup or agave nectar are good alternatives.

How to Make Strawberry Crunch Salad Recipe?

Let’s get into it step by step. I’ll walk you through it like we’re in the kitchen together.

Step 1: Caramelize the Almonds

Grab a skillet. Add the almonds and sugar. Turn the heat to medium. Stir constantly — don’t walk away. After a few minutes, the sugar will melt and start to turn golden. Keep stirring until the almonds are coated and start to look glossy. Be careful not to burn them. Once done, spread them out on parchment paper to cool. Break them apart if they clump.

Step 2: Prep the Greens

In a large bowl, toss the arugula with a pinch of salt and pepper. It’s just to season it a bit before adding the rest.

Step 3: Add the Rest of the Ingredients

Now, add the strawberries, avocado, goat cheese, pistachios, and the sugared almonds. Toss everything gently. You want to mix it all up but not mash the avocado.

Step 4: Make the Vinaigrette

In a separate bowl, mix the champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Whisk it all together. Then slowly drizzle in the olive oil while whisking. It should come together into a smooth dressing.

Step 5: Toss Everything Together

Pour the dressing over the salad. Toss again. Make sure everything is coated. Taste and adjust seasoning if needed.

Step 6: Serve It Up

Plate it up and serve immediately. It’s best fresh, so don’t wait too long. Enjoy!

Serving Suggestions

This salad is super versatile. Here’s how you can serve it:

• As a side dish : Pair it with grilled chicken, salmon, or steak. It adds a nice contrast to heavier meals.
• With a sandwich : A turkey or ham sandwich with this salad? Yes, please.
• On its own : Light lunch? Yep, this is perfect. Grab a fork and dig in.
• At a picnic : Toss it in a container, throw in some sandwiches and chips, and you’ve got a whole meal.
• With crusty bread : Soak up the dressing with a slice of warm bread. It’s a classic combo.

Leftover and Storage

You can make the dressing and the sugared almonds ahead of time. Store the dressing in the fridge for up to a week. The almonds can be kept in an airtight container at room temperature for a couple of days.

But the actual salad? Best served fresh. If you have leftovers, store it in the fridge in an airtight container. It’ll last for a day or two, but the avocado might brown a little. Still tasty, though.

Strawberry Crunch Salad Recipe

A fresh, crunchy, and flavorful salad with arugula, strawberries, avocado, goat cheese, and sugared almonds. Perfect for spring and summer.

Author: Kelsey Perez Cooking Method: No-Cook Cuisine: American Courses: Salad

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Prep Time 30 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 10 Calories: 300 Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

• ²⁄₃ 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
• ¹⁄₃ cup roasted salted pistachios, chopped
• 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

Instructions

1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds — about 6 to 8 minutes. Watch them closely — they can burn quickly! Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if they're clumped.
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2. Toss the arugula with a pinch of salt and pepper in a large bowl.
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3. Add in the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle on the dressing and toss well. Serve immediately.
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4. For the 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.
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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 20g7%

Dietary Fiber 5g20%

Sugars 10g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• The original recipe uses champagne vinegar. If you don’t have it, white wine vinegar works just fine.
• If you want a sweeter dressing, add a bit more honey.
• You can also use different nuts, like walnuts or pecans, if you prefer.

Keywords: strawberry salad, crunchy salad, fresh salad, healthy salad, summer salad