Berry Crunch Mix (Printable Version)
# What You'll Need:
→ Salad
01 -
⅔ cup almonds, sliced or slivered
02 -
3 tablespoons sugar
03 -
10 ounces arugula leaves
04 -
8 ounces strawberries, cut into quarters or roughly chopped
05 -
1 avocado, diced
06 -
2 ounces goat cheese, crumbled
07 -
⅓ cup chopped roasted salted pistachios
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
1/2 lemon, squeezed
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, grated fresh
13 -
Pinch kosher salt and pepper
14 -
1/2 cup olive oil
# How to Make It:
01 -
Toss almonds into a nonstick skillet on medium heat. Add sugar and keep stirring until it melts and wraps around the almonds, taking about 6 to 8 minutes. Move them to parchment paper to cool down and break apart any clumps.
02 -
Grab a big bowl and toss the arugula with a tiny bit of salt and pepper. Throw in the strawberries, avocado, goat cheese, pistachios, and sweetened almonds. Pour dressing over top and mix everything well. Eat right away.
03 -
In a big bowl, mix champagne vinegar, lemon juice, honey, dijon mustard, garlic, salt, and pepper. Stir it all together. Slowly pour in olive oil while constantly whisking until everything blends smoothly. You can keep this in your fridge for up to a week.