Ingredients
Scale
- ⅔ cup sliced or slivered almonds
- 3 tablespoons sugar
- 10 ounces arugula greens
- 8 ounces strawberries (hulled and quartered or chopped)
- 1 avocado (chopped)
- ⅓ cup roasted pistachios (chopped)
- 3 tablespoons chicken sparkling grape juice 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
Instructions
- In a nonstick skillet over medium heat, combine sliced almonds with sugar. Cook while stirring until caramelized, about 6 to 8 minutes. Transfer to parchment paper to cool.
- In a large mixing bowl, toss arugula with salt and pepper. Add strawberries, avocado, pistachios, and cooled almonds.
- For the dressing, whisk together chicken sparkling grape juice vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a separate bowl. Gradually whisk in olive oil until smooth.
- Drizzle dressing over salad ingredients and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 310
- Sugar: 8g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg