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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!
Servings:
4
people
Prep Time:
23
minutes
mins
Cook Time:
6
minutes
mins
Total Time:
29
minutes
mins
Author:
Whitney Bond
Course:
Salad, Side Dish
Cuisine:
American
Ingredients
½
1x
2x
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
799
kcal
(40%)
Carbohydrates
34
g
(11%)
Protein
21
g
(42%)
Fat
67
g
(103%)
Saturated Fat
17
g
(85%)
Cholesterol
75
mg
(25%)
Sodium
896
mg
(37%)
Potassium
1051
mg
(30%)
Fiber
11
g
(44%)
Sugar
7
g
(8%)
Vitamin A
5854
mg
(117%)
Vitamin C
43
mg
(52%)
Calcium
262
mg
(26%)
Iron
5
mg
(28%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!