Strawberry, Avocado & Fried Goat Cheese Salad

Strawberry, Avocado & Fried Goat Cheese Salad

2 tablespoons honey, plus additional for drizzling

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

1 pound strawberries, hulled and halved

½ cup all-purpose flour

1 egg

½ cup panko breadcrumbs

6 ounces goat cheese

Vegetable oil, for frying

2 avocados, peeled and quartered

3 tablespoons toasted pine nuts

¼ cup torn basil leaves

Sea salt and cracked black pepper


  1. In large bowl, whisk together 2 tablespoons honey and vinegar. While whisking, slowly drizzle in olive oil until all olive oil is incorporated. Add strawberries; toss until well combined.
  2. Place flour, egg and breadcrumbs into three individual bowls. Divide goat cheese into 12 even pieces; roll each piece into a ball. One at a time, dredge the cheese balls in flour, dip in the egg wash, then coat with breadcrumbs.
  3. In large high-sided skillet, heat two inches of vegetable oil to 350 degrees F over medium heat. Working in two batches, transfer cheese balls to oil and fry 2 minutes or until deep golden brown, turning frequently. Transfer cheese balls to paper-towel lined plate.
  4. Arrange avocado quarters and strawberries on serving platter; top with cheese balls. Garnish with pine nuts and basil. Sprinkle with salt and pepper and drizzle with additional honey; serve immediately.

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