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Strawberry Crunch Salad

This strawberry salad is the best spring and summer meal! Super crunchy and textured with avocado and goat cheese. Absolutely delicious.
5 from 16 votes
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  • 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,
  • cup roasted salted pistachios, chopped

champagne vinaigrette

  • 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


  • Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
  • Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
  • 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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