Fried goat cheese takes about ten minutes and turns a simple salad into something worth making. Panko-crusted, pan-fried into small golden discs, they stay creamy inside while the outside crisps up. Pair them with fresh strawberries, avocado, and mixed greens in a shallot-honey vinaigrette and you have a lunch or starter that looks like you put in more effort than you did. Chill the goat cheese first. Room temperature rounds won’t hold their shape in the breading.
How to Make Strawberry, Fried Goat Cheese and Avocado Salad
Forming and coating the croquettes
Cut the log into even pieces and chill them before handling. Cold cheese holds its disc shape through the flour-egg-panko process. Work quickly and press the crumbs firmly to get even coverage.
Frying temperature
Medium heat, not high. Too hot and the panko burns before the cheese warms through. You want a deep golden crust in about two minutes per side. Drain on paper towels and serve immediately; they lose their crunch if they sit. 
Strawberry, Fried Goat Cheese and Avocado Salad
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet strawberries and creamy fried goat cheese meet fresh avocado in this vibrant salad. Tossed in a tangy shallot-honey vinaigrette, its a delightful mix of textures and tastes.
Ingredients
- 1 lbs (454 g) plain goat cheese
- 1 egg
- 0.5 cups (118 ml) all-purpose flour
- 0.5 cups (118 ml) panko crumbs
- 2 tbsp fresh thyme leaves
- 0.25 tsp salt
- 0.25 tsp black pepper
- Olive oil
- 1 lbs (454 g) mixed garden lettuces
- 1 quarts (946 ml) fresh strawberries
- 1 large avocado
Instructions
- For the Vinaigrette:
- Place shallots, honey, vinegar, salt, and pepper in a blender jar; pulse until smooth.
- Slowly drizzle in the olive and canola oils.
- For the Croquettes:
- Cut goat cheese log into 16 pieces and form each into a disc shape.
- Place flour in one bowl, beaten egg with a little water in another bowl, and panko with salt, pepper, and fresh thyme leaves in a third bowl.
- Dust each disc in flour, then dip into egg, then dip into seasoned panko, pressing the crumbs lightly onto the goat cheese.
- Heat a large skillet over medium heat (approximately 300-350°F/150-175°C) and coat the bottom with olive oil.
- Cook goat cheese discs until brown on both sides (about 3 minutes per side).
- To Assemble the Salad:
- Start with a base of garden lettuces.
- Arrange sliced strawberries and sliced avocados over the greens.
- Place warm goat cheese croquettes on top.
- Drizzle with vinaigrette and serve.
Notes
- For easier shaping, chill the goat cheese for at least 30 minutes before forming the croquettes.
- If you don’t have panko, you can substitute breadcrumbs, but the texture will be slightly different.
- To prevent the avocado from browning, toss it with a little lime juice after slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 80
This article has been posted with permission and originally appeared as, “Strawberry and Avocado Salad with Goat Cheese” on Relish.
Frequently Asked Questions
Can I make the fried goat cheese croquettes ahead of time?
You can bread the goat cheese discs and refrigerate them for up to 4 hours before frying. Fry them just before serving so the coating stays crisp.
What oil is best for frying the goat cheese?
A neutral oil with a high smoke point, such as canola or vegetable oil, works well. Olive oil can be used but watch the heat closely so it doesn’t burn.
Can I substitute the goat cheese with another cheese?
Fresh ricotta or a firm feta can work in a pinch, though they have less of the tangy flavor that makes this salad distinctive. Shape them into firm discs and chill well before breading.
How ripe should the avocado be for this salad?
Use an avocado that yields to gentle pressure but is not mushy. It should hold its shape when sliced alongside the other toppings.
What vinegar works in the vinaigrette if I don’t have the one listed?
White wine vinegar or champagne vinegar both suit the light, fruity profile of this salad. Red wine vinegar is bolder and will dominate the strawberries.
