Strawberry Avocado Crunch with Goat Cheese Pistachio Topping
Dig into spring greens, juicy strawberries, creamy avocado, and tangy goat cheese, all with a nutty crunch from almonds.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Whisk
- Nonstick skillet
- Stove
- Parchment paper
Ingredients
- 44 grams pistachios, roasted and salted, then chopped
- 1 diced avocado
- 285 grams arugula (just the leaves)
- 67 grams almonds, sliced or slivered
- 3 tablespoons sugar, regular kind
- 57 grams goat cheese, broken into bits
- 225 grams strawberries, take out the stems and slice them into fours
- 120 milliliters olive oil
- 2 tablespoons honey
- Pinch black pepper, freshly ground
- 3 tablespoons champagne vinegar
- 1 clove garlic, grated fresh
- Pinch kosher salt
- Juice from half a lemon
- 1 teaspoon Dijon mustard
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