Description
This Strawberry Crunch Salad is what summer dreams are made of – crisp, sweet, tangy, and so pretty you’ll want to snap a pic before diving in!
Ingredients
Scale
- 6 cups mixed greens or spring mix (about 5–6 oz)
- 2 cups fresh strawberries, hulled and sliced (about 1 pint)
- 3/4 cup candied pecans or walnuts
- 1/2 cup crumbled goat cheese or feta (2–3 oz)
- 1/4 cup thinly sliced red onion
- 1 avocado, diced (optional)
- 1/4 cup champagne vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small shallot, minced (about 2 tablespoons)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Make the dressing: In a small bowl or mason jar, combine champagne vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.
- Wash and thoroughly dry mixed greens and place in a large serving bowl.
- Hull and slice strawberries. If using red onion, thinly slice and optionally soak in cold water for 5-10 minutes to mellow the flavor.
- For a beautiful presentation, arrange sliced strawberries, candied nuts, crumbled cheese, red onion slices, and diced avocado (if using) in sections over the greens.
- Just before serving, drizzle about half of the champagne vinaigrette over the salad and serve remaining dressing on the side.