Crispy Goat Cheese Avocado & Strawberry Salad
Crispy goat cheese, creamy avocado & juicy strawberries top spinach & arugula, tossed with avocado vinaigrette, for the perfect vegetarian Spring salad!
Ingredients
- 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
Avocado Vinaigrette
- 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
Instructions
- 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.
Nutrition Facts
Calories 799kcal (40%)Carbohydrates 34g (11%)Protein 21g (42%)Fat 67g (103%)Saturated Fat 17g (85%)Cholesterol 75mg (25%)Sodium 896mg (37%)Potassium 1051mg (30%)Fiber 11g (44%)Sugar 7g (8%)Vitamin A 5854mg (117%)Vitamin C 43mg (52%)Calcium 262mg (26%)Iron 5mg (28%)
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