- INGREDIENTS
- Arugula or spinach
- 1 avocado
- Panko bread crumbs
- 1 egg
- Corn (either salsa or just canned corn)
- Tomato (I have used 4 cherry tomatoes or a large tomato cut in smaller pieces)
- Crumbled goat cheese
- Balsamic vinegar/glaze (I typically use both, vinegar for the salad, and glaze over the top!)
- OPTIONAL: chicken, shrimp
- DIRECTIONS:
- Slice your avocado either in half or multiple long strips
- Coat in egg, and then panko
- Place in air fryer at 390F for 7-8 minutes and flip halfway. You can also make in the oven at 425F for 15 minutes and flip halfway.
- Construct your salad! Put a base of arugula, spinach or a combo of both, then put a couple spoonfuls of corn, some of your tomatoes, your avocado, and then top with goat cheese and balsamic. I recommend eating it when it is warm.
- TIPS: If you want to make “healthier” just coat the avocado in panko without the egg. It will make your crust less thick and crunchy, but still delicious.
- Pros: I love this salad. It is so good, and it is one of my favorites. I recommend it times a million. It is quick prep!
- Cons: You need an oven or an air fryer, so that complicates things a bit. You can always make this salad without warming up the avocado and just put raw avocado on it too!
Avocado & Goat Cheese Salad
Cooking in Clerkship 