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Strawberry Goat Cheese Salad

A vibrant salad featuring arugula, juicy strawberries, creamy goat cheese, and a delicious vinaigrette, perfect for summer.

Ingredients

Scale
  • 150 g arugula (45 handfuls)
  • 2 cups chopped strawberries
  • 1 medium red onion
  • ½ large cucumber, diced
  • 1 avocado, diced
  • 100 g soft goat cheese, crumbled
  • Small handful fresh basil (chopped, optional)
  • 1 cup pecans (raw or toasted, optional)
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard (optional)
  • ¼ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ tsp chili flakes (or more to taste)

Instructions

  1. Prep the Ingredients: Start by giving everything a good wash! Rinse the arugula, strawberries, cucumber, onion, and avocado under cool running water. Pat them dry, and you’re good to go!
  2. Chop, Slice, and Dice: Next, let’s get chopping! Slice the strawberries into quarters, dice the cucumber and avocado, and thinly slice the red onion.
  3. Toast the Pecans (optional): Preheat a skillet over medium heat and add the pecans, stirring them frequently for about 5-7 minutes or until they become fragrant.
  4. Make the Dressing: In a separate bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, pepper, and chili flakes.
  5. Combine the Base: In a large bowl, layer the arugula, followed by the chopped strawberries, cucumber, avocado, and onion.
  6. Cheese, Please!: Crumble the soft goat cheese over the salad.
  7. Add the Pecans: Sprinkle those toasted pecans over your salad.
  8. Dress It Up: Drizzle your dressing over the assembled salad, starting with half.
  9. Finish with Fresh Herbs: Toss in your chopped basil at the end.
  10. Serve and Enjoy: Scoop out individual portions onto plates or a big serving platter.

Notes

For a lighter option, use less dressing and keep any leftovers stored separately to maintain freshness.

Nutrition

Keywords: salad, strawberry, goat cheese, healthy, summer