Strawberry Crunch Salad - Refreshing Meal for Summer Brunch & Lunch

Sunshine on the counter, music playing, and a big bowl waiting to be filled — that’s the vibe this strawberry crunch salad brings every single time. It’s the kind of dish that makes you pause mid-bite and think, “Wow, why don’t I eat like this more often?” Sweet strawberries, savory elements, creamy notes, and that unmistakable crunch all show up ready to party.

This isn’t a shy side salad. It’s bold, playful, and fully aware of how good it tastes. One forkful gives you fresh and juicy, the next hits crunchy and rich, and suddenly you’re building a second bowl without hesitation. Is it dramatic to say this might dominate my list of May Salad Recipes? Maybe. Am I wrong? Absolutely not.

What really seals the deal is how versatile it feels. It works as a Salad for Spring, slides effortlessly into Brunch Salads Summer lineups, and honestly earns a spot among the Best Salads For Lunch when you want something filling but not nap-inducing. It’s a Savoury Salad with just enough sweetness to keep things interesting — not dessert, but not pretending fruit doesn’t exist either. A true But Salad moment, IMO.

Some days it feels light and refreshing, other days it eats like one of those Best Filling Salads that actually holds you over. Call it a Soaked Salad when the dressing sinks in just right, or label it one of your go-to Healthy Refreshing Meals — either way, it delivers. Need Dish To Pass Ideas Summer Easy enough to impress without stress? This bowl has your back, FYI.

Bottom line: this salad shows up crunchy, confident, and ready to steal the spotlight. Who said salads had to be boring?

Strawberry Crunch Salad - Refreshing Meal for Summer Brunch & Lunch

By Aleda | Category: Salad | Serves 4 | Prep Time: 25 mins | Cook Time: 5 mins | Total Time: 30 mins

This strawberry-packed salad is made for warm-weather eating. Think crisp greens, juicy fruit, creamy avocado, tangy goat cheese, and a serious crunch factor in every bite. Light yet satisfying, it’s the kind of dish that works just as well for lunch as it does on a sunny dinner table.

Ingredients

For the salad:

• ⅔ cup sliced or slivered almonds
• 3 tablespoons granulated sugar
• 10 ounces arugula
• 8 ounces strawberries, hulled and cut into quarters or chunks
• 1 ripe avocado, diced
• 2 ounces goat cheese, crumbled
• ⅓ cup roasted salted pistachios, roughly chopped

For the champagne vinaigrette:

• 3 tablespoons champagne vinegar
• Juice of ½ lemon
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• Pinch of kosher salt
• Pinch of black pepper
• ½ cup olive oil

Instructions

1. Start by making the sweet crunch. Add the almonds to a nonstick pan set over medium heat. Sprinkle in the sugar and cook, stirring frequently, until the sugar melts and turns glossy, coating the almonds evenly. This takes about 6–8 minutes, so stay close — once the sugar caramelizes, things move fast. Spread the almonds out on parchment paper and let them cool completely. Once hardened, break apart any clusters.
2. Add the arugula to a large serving bowl and lightly season with salt and pepper. Layer in the strawberries, avocado, goat cheese, pistachios, and the cooled candied almonds.
3. Pour the vinaigrette over the salad just before serving and toss until everything is evenly coated. Serve right away for the best texture and flavor.
4. Champagne Vinaigrette: Add the champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt, and pepper to a bowl. Whisk until smooth. Slowly drizzle in the olive oil while whisking continuously, allowing the dressing to emulsify. Taste and adjust seasoning as needed. Store any extra dressing in the refrigerator for up to one week.

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