Crispy goat cheese, creamy avocado & juicy strawberries top spinach & arugula, tossed with avocado vinaigrette, for the perfect vegetarian Spring salad!
Oh Spring, how I love you! You provide warmer, longer days, and a new season of fresh produce to play with!
With the arrival of juicy strawberries and ripe avocados at my local farmers market, I couldn’t help but put them in a delicious new salad for Spring, that’s also perfect as an Easter side dish!
This salad starts with arugula and spinach, which is tossed with my favorite avocado vinaigrette (also seen on this Pineapple Mango Kale Salad & this Butternut Squash Spinach Kale Salad), then topped with more diced avocado, crunchy almonds, fresh sliced strawberries and crispy goat cheese. It’s seriously a winning combo!
I can’t remember the first time I had crispy goat cheese, but I do remember that it was a magical moment. I remember it was on an appetizer salad. I thought it was a fried green tomato, only to cut in and find warm, creamy goat cheese inside… pure magic! 😉
I’ve always wanted to incorporate that magical crispy goat cheese into a recipe on the blog, but never found the perfect time to do it, until now that is!
- 8 oz goat cheese (sliced into 8 medallions – or purchase individually wrapped 1 oz goat cheese medallions)
- 1 egg (whisked)
- ¾ cup Italian Seasoned Breadcrumbs
- 1 tbsp butter
- 1 tbsp olive oil
- 6 cups baby spinach
- 6 cups arugula
- ¼ cup almonds
- ½ cup fresh strawberries (sliced)
- 1 avocado (thinly sliced)
- 1 cup avocado vinaigrette (recipe below)
- 1 avocado (skin & pit removed)
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup olive oil
To prepare the avocado vinaigrette, combine all ingredients in a blender or food processor and puree until smooth and creamy. Place into the refrigerator until ready to use.
To prepare the crispy goat cheese salad, place the goat cheese medallions on a piece of parchment paper and into the freezer for 15 minutes.
Add the whisked egg to a shallow bowl. Add the breadcrumbs to another shallow bowl.
Once the goat cheese comes out of the freezer, dip it in the whisked egg, then coat it in the breadcrumbs.
Once all of the goat cheese medallions are breaded, heat the olive oil and butter together in a large skillet over medium high heat.
Add the breaded goat cheese to the skillet and pan fry for 2-3 minutes per side.
Remove from the skillet and place on a paper towel lined plate to drain any grease.
Toss the avocado vinaigrette with the spinach and arugula, place in a large serving bowl.
Top with the crispy goat cheese, almonds, strawberries and avocado.
Whether this salad is served as an entree, or side dish, it’s creamy, crispy, light and fresh flavors and textures are a winning combination!
Be the first to know when scrumptious new recipes are posted!
Sign up for delicious e-mail deliveries below!