Strawberry Avocado Salad with Crispy Goat Cheese

Crispy goat cheese, creamy avocado and sweet strawberries crown a bed of spinach and arugula, tossed in a smooth avocado vinaigrette—an ideal vegetarian salad for spring and special occasions.

Spring brings longer, warmer days and a bounty of fresh produce. When strawberries and avocados appear at the farmers market, this bright salad is my go-to. It combines peppery arugula and tender baby spinach with a creamy avocado vinaigrette, crunchy almonds, and pan-fried breaded goat cheese for contrast in texture and flavor.

The components come together quickly: blend the vinaigrette, chill it, then crisp the goat cheese while you prepare the greens and toppings. This salad is elegant enough for holidays like Easter, but simple enough for weeknight dinners.

Salad ingredients

• 8 oz goat cheese, sliced into 8 medallions (or use eight 1 oz 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, chopped or sliced
• ½ cup fresh strawberries, sliced
• 1 avocado, thinly sliced
• 1 cup avocado vinaigrette (recipe below)

Avocado vinaigrette ingredients

• 1 avocado, peeled and pitted
• ¼ cup white balsamic vinegar
• 3 tbsp fresh lemon juice
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ cup olive oil

To make the vinaigrette: combine all ingredients in a blender or food processor and puree until smooth and creamy. Taste and adjust seasoning if desired. Refrigerate until ready to use; chilling helps the vinaigrette thicken slightly and meld the flavors.

Preparation notes

Freeze the goat cheese medallions briefly before breading. Cold cheese is easier to handle and holds its shape when coated and pan-fried. Use two shallow bowls—one for the whisked egg and one for the breadcrumbs—to bread the medallions efficiently.

Once breaded, pan-fry the goat cheese in a combination of olive oil and butter over medium-high heat until golden brown, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain any excess oil.

Assembly

• Toss the baby spinach and arugula with the avocado vinaigrette until evenly coated, then transfer the dressed greens to a large serving bowl.
• Arrange the sliced avocado and strawberries across the top of the greens.
• Sprinkle the almonds over the salad for crunch.
• Place the warm, crispy goat cheese medallions on top just before serving so they stay crisp and the cheese remains warm and creamy inside.

What to serve it with

This salad works well as a vegetarian main or as a side. For a heartier entrée, add grilled marinated chicken, salmon, or pork chops. The salad’s creamy, tangy vinaigrette and contrasting textures pair nicely with a variety of mains: roasted or grilled chicken, salmon fillets, baked ham, or simply alongside crusty bread as part of a spring meal.

Instructions (step-by-step)

1. Prepare the avocado vinaigrette: blend avocado, white balsamic vinegar, lemon juice, salt, pepper and olive oil until smooth. Refrigerate.
2. Place goat cheese medallions on parchment and freeze 15 minutes to firm up.
3. Set up two shallow bowls—one with the whisked egg and one with the breadcrumbs.
4. Dip each chilled medallion into the egg, then coat thoroughly with breadcrumbs.
5. Heat the butter and olive oil together in a large skillet over medium-high heat.
6. Pan-fry the breaded goat cheese 2–3 minutes per side until golden brown and warmed through.
7. Remove the medallions to a paper towel–lined plate to drain excess oil.
8. Toss the spinach and arugula with the chilled avocado vinaigrette and place in a large serving bowl.
9. Top the dressed greens with sliced avocado, strawberries, almonds and the crispy goat cheese medallions. Serve immediately.

Nutrition facts (per serving)

More salad ideas

For other fresh, satisfying salads try combinations that pair fruit or roasted vegetables with greens, nuts and a bright vinaigrette. Variations with beets and feta, Italian-style ingredients, or grilled chicken make great alternatives depending on the season and occasion.