Fruity Crisp Salad (Print-Friendly Version)
# What You'll Need:
→ Salad
01 -
⅔ cup chopped or thin-cut almonds
02 -
3 tablespoons granulated sugar
03 -
10 ounces fresh arugula
04 -
8 ounces fresh strawberries, cut into small chunks
05 -
1 avocado, diced
06 -
2 ounces goat cheese crumbles
07 -
⅓ cup chopped roasted salty pistachios
→ Champagne Vinaigrette
08 -
3 tablespoons bubbly vinegar
09 -
Juice from half a lemon
10 -
2 tablespoons natural honey
11 -
1 teaspoon sharp dijon
12 -
1 fresh garlic clove, grated
13 -
Small amount of kosher salt and fresh pepper
14 -
1/2 cup good olive oil
# Step-by-Step Directions:
01 -
Toss the almonds into a non-stick pan over medium heat. Add sugar and keep stirring until it melts and covers all the nuts, taking about 6 to 8 minutes. Put the hot almonds on parchment to cool down, then break apart any clumps.
02 -
Grab a big bowl and throw in the arugula with a bit of salt and pepper. Add your cut strawberries, diced avocado, crumbled goat cheese, pistachios, and candied almonds. Pour some dressing on top and mix it all up. Eat it right away.
03 -
In a wide bowl, dump in the bubbly vinegar, fresh lemon juice, honey, sharp dijon, grated garlic, salt, and pepper. Mix it all together. Slowly pour in your olive oil while you keep whisking until everything blends smoothly. You can keep this in your fridge for a whole week.