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Strawberry Crunch Salad Recipe: A Sweet and Salty Sensation
Youssef Hb

Strawberry Crunch Salad Recipe: A Sweet and Salty Sensation

This vibrant salad combines the surprising crunch of baked ramen noodles with sweet strawberries, earthy greens, and salty crumbled cheese. Infused with roasted almonds and a zesty vinaigrette, it's a keto-friendly, diet-adaptable dish that balances textures and flavors for a satisfying summer meal.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American Fusion
Calories: 195
Ingredients Method Notes

Ingredients
  

  • Ramen Noodles (unseasoned)
  • ¾ cup sliced Almonds
  • 2 tbsp melted Butter
  • 1 heart Chopped Romaine
  • 5 oz Baby Spinach or Arugula Blend
  • 1 pound (3 cups sliced) Strawberries
  • ½ small Thinly Sliced Red Onion
  • 4 oz Crumbled Feta or Goat Cheese
  • Vinaigrette (2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp dijon mustard, 1 tsp honey, ¼ tsp honey, salt to taste, pepper to taste)

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Combine unseasoned ramen noodles and sliced almonds in a baking dish
  3. Drizzle melted butter over the mixture and stir until evenly coated
  4. Toasted almonds and ramen for 11 minutes or until golden and crispy
  5. Meanwhile, chop romaine and mix with baby spinach/arugula in a large bowl
  6. Slice strawberries and add to the greens with red onion and crumbled cheese
  7. Toss with half the vinaigrette and serve immediately, or top with ramen-almond mixture before dressing

Notes

Substitute vegan margarine for butter
Use halal-certified ramen noodles
Swap feta with vegan ricotta alternative if needed
Prewashed greens reduce prep time
Red onion can be omitted entirely
Vinaigrette can be made without alcohol using apple cider vinegar