Description
Strawberry Crackle Crunch Salad is a vibrant summer salad made with juicy strawberries, baby greens, creamy goat cheese, avocado, and a caramelized crunchy topping of toasted nuts and crispy noodles. Finished with a light apple cider vinaigrette, this refreshing salad balances sweet, tangy, creamy, and crunchy textures in every bite.
Ingredients
- 2 cups fresh strawberries, sliced
- 5 cups mixed baby greens (spinach, spring mix, arugula)
- 3/4 cup crackle crunch topping (toasted almonds, pecans, crispy noodles, caramelized sugar)
- 1/2 cup crumbled goat cheese
- 1 large avocado, sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup toasted pecans
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil, chopped
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Toast almonds and pecans in a skillet over medium heat for about 3 to 4 minutes until fragrant.
2. Add crushed crispy noodles and toast for another 2 minutes.
3. Sprinkle sugar over the mixture and stir until lightly caramelized, then cool completely to form crunchy clusters.
4. Wash and slice strawberries, cucumber, avocado, and red onion.
5. In a bowl whisk together apple cider vinegar, honey, Dijon mustard, garlic, salt, and black pepper.
6. Slowly whisk in olive oil until the dressing becomes smooth and emulsified.
7. Place mixed baby greens in a large bowl and add strawberries, cucumber, avocado, and red onion.
8. Sprinkle chopped basil and crumble goat cheese over the salad.
9. Drizzle dressing over the salad and toss gently to combine.
10. Top with the crackle crunch topping just before serving.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Store dressing separately to keep the salad crisp.
- Crunch topping can be stored in an airtight container for up to 3 days.
- Feta cheese can replace goat cheese if preferred.
- For extra sweetness add blueberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg