Sweet, acidic strawberries balance the creamy, savory taste of avocado in a springy, mixed greens salad.

Recipe by Southern Living May 2016

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Greg Dupree Styling: Ginny Branch

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.

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  • Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.

  • Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.

  • To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.

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