In a moment of brilliance, I topped our pizza last Friday night with balsamic soaked strawberries, avocado, and goat cheese. Ever since then I’ve been looking for ways to get this incredible flavor combination on my plate again, short of making tiny sandwiches of strawberry and avocado slices with a dollop of goat cheese in the middle and calling it a snack. Enter salad. 
This salad starts with a big nest of baby arugula, which is a green I always forget I adore until I buy a bag and get obsessed with it for a few weeks. It’s distinct peppery flavor balances the sweetness of the strawberries perfectly. Red onions are tossed in for a spicy crunch, and then the stars of the show arrive: fresh, sweet, juicy red strawberries, buttery avocado, and creamy goat cheese join the hot tub and everybody gets drizzled with a balsamic-Dijon vinaigrette (awkward? Sorry..).
Other than the sweet-tangy-spicy-peppery-creamy-fresh flavor combo going on here, this salad has some major health perks.
Arugula supports bone and brain health with high levels of vitamins K, A, C, and folic acid. It’s special chemical composition can help your body combat cancer, so, yeah, enough said there.
Strawberries have anti inflammatory and antioxidant nutrients (hello vitamin C and manganese) and help regulate your body’s blood sugar levels.
Avocados are high in fiber and potassium, and their natural fat makes it easier for your body to absorb the nutrients in leafy greens. Without fat your body misses out on a lot of essential vitamins and minerals in the foods you eat, so eat up!
Goat Cheese is easier on the human digestive system than cow’s milk cheeses, and is filled with protein, calcium, vitamin A, and phosphorus. It is lower in fat than cow’s milk, but again, the fat here is a good thing.
Balsamic Vinegar & Olive Oil add cancer-fighting antioxidants and heart-healthy omega-3 and omega-6 fatty acids. Oh yeah, and their combination of grassy, rich, tangy flavors makes the perfect dressing for this salad. And that’s what it all comes down to, right?
But wait! There’s more! I loved this salad as is, but I bet it would be delicious with the addition of grilled chicken, salmon, shrimp, or tempeh on top. If I had any pistachios or walnuts at home when I made this, I probably would have tossed in a handful of them as well (give me all the fats and nobody has to get hurt). If the combination of strawberries, avocado, and goat cheese sounds strange to you, I highly recommend giving it a try. I think your family will love the fresh, bright flavors and new take on a classic salad. If you try it out, let me know! Leave a comment below or snap a picture on Instagram with #bakedgreens so I can keep up with all your gorgeous salads! Happy Monday, friends!
Strawberry Avocado & Goat Cheese Salad with Balsamic-Dijon Vinaigrette
Ingredients
Salad
- 4 cups baby arugula about half a 6oz bag
- 6-8 strawberries about half a quart
- 1/2 an avocado
- 1/2 a red onion
- 2 oz goat cheese crumbled
Balsamic-Dijon Vinaigrette
- 1 Tablespoon Dijon mustard
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1/4 teaspoon each salt pepper, and garlic powder
Instructions
For Salad
- 1. Thinly slice avocado, red onion, and strawberries. Divide arugula into 2-4 serving bowls, or build one large salad to share. Top arugula with all salad ingredients, and a drizzle of vinaigrette.
For Vinaigrette
- 1. Combine all ingredients in a small jar with a lid, and shake to combine. Alternately, dressing can be made in a small bowl with a whisk.
Notes
