Strawberry and Avocado Salad with Crispy Herbed Goat Cheese Croquettes

Teresa Blackburn
  • Yield: 12 servings


Shallot-Honey Vinaigrette:
1/4cup shallots, cut into pieces
2tablespoons honey
1/4cup white balsamic vinegar
1/2cup extra-virgin olive oil
1/2cup canola oil
1/4teaspoon black pepper
1/4teaspoon salt
Goat Cheese Croquettes:
1pound plain goat cheese (chevre) log
1-- egg
1/2cup all-purpose flour
1/2cup panko crumbs
2tablespoons fresh thyme leaves
1/4teaspoon salt
1/4teaspoon black pepper
-- Olive oil for frying
1pound mixed garden lettuces
1quart fresh strawberries, cleaned, capped and sliced
1large avocado, sliced


  1. To make the vinaigrette, place shallots, honey, vinegar, salt and pepper in a blender jar; pulse until smooth. Slowly drizzle in the olive and canola oils. Vinaigrette will become a smooth thick emulsion.
  2. To make the croquettes, cut goat cheese log into 16 pieces. Form each into a disc shape. Place flour into one bowl, and egg beaten with a little water into another bowl. In a third bowl, mix panko with salt, pepper and fresh thyme leaves.
  3. Dust each disc in flour, then dip into egg, then dip into seasoned panko, pressing the crumbs lightly onto the goat cheese. Use the “wet hand-dry hand” technique. Use one hand to dip into flour, egg, and place in the bowl of panko—use the other hand to press the panko and remove. Heat a large skillet over medium heat and coat bottom with olive oil. Cook goat cheese discs until brown (about 3 minutes) and turn over to brown on the other side.
  4. 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.

Recipe courtesy of Nancy Vienneau and Third Thursday .

Nutritional Info *per serving

  • Calories 378
  • Fat 31g
  • Saturated Fat 8g
  • Cholesterol 35mg
  • Sodium 259mg
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 7g
  • Protein 10g