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Citrus Avocado Salad with Fried Goat Cheese Balls

Fresh citrus fruits and avocado served with a simple apple cider vinaigrette and fried goat cheese balls. This salad is perfectly light and fresh, sure to leave you feeling rejuvenated on a warm day!
Servings 2 servings
Author Olivia Lam

Ingredients

For the Vinaigrette

  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup + 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 tbsp + 1 tsp Honey
  • 1/4 tsp Kosher Salt
  • Pinch of Pepper

For the Salad

  • 1 Ruby Red Grapefruit (skin peeled and cut into 1/4 inch slices)
  • 1 Orange (skin peeled and cut into 1/4 inch slices)
  • 1 Blood Orange (skin peeled and cut into 1/4 inch slices)
  • 4 oz Goat Cheese
  • 1/4 cup All Purpose Flour
  • 1/2 cup Breadcrumbs
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Large Egg (beaten)
  • Vegetable Oil (for frying)
  • 1 Avocado (peeled, halved and cut into 1/4 inch slices)
  • 1/2 Small Watermelon Radish (sliced 1/16 inch thin)
  • As Needed Dill Fronds (for garnish)

Instructions

For the Vinaigrette

  • Combine all of the ingredients together in a bowl until well emulsified. Set it aside for later.

For the Salad

  • To remove the skin from the citrus, position the fruit on a cutting board so that the ends are on the left and right sides. Slice off half an inch from each end. Stand the citrus onto one of the flat ends. Place the knife on the line right where the citrus flesh meets the pith. Cut down along the curved line until you reach the bottom. Remove the skin and continue to go around the citrus to remove all the skin. When all the skin has been removed, position the citrus so that the flat ends are on the left and right sides. Cut 1/4 inch thick slices from the citrus. Repeat this process for the remaining citrus. Set the sliced citrus aside for later.
  • Portion the goat cheese into 8 evenly-sized pieces. Form each piece into a disc shape that is about 3/4 inches in diameter and 1/4 inch high.
  • Place the flour, egg, and breadcrumbs into their own separate dishes. Add the salt and pepper to the flour and mix until the seasonings are evenly distributed. Dredge each disc of goat cheese in the flour until it is fully coated. Dust off any excess flour. Then dip the goat cheese into the egg until all of the flour has been absorbed. Remove the goat cheese from the egg, allowing any excess liquid to drip off. Then add the goat cheese to the breadcrumbs and toss until it is fully coated. Repeat this process with the remaining goat cheese discs.
  • Pour enough oil into a small pot or pan until it reaches 1/4 inch high. Heat over medium heat. When the oil is hot, add the goat cheese to the oil and fry on each side for about 30 seconds to 1 minute until golden brown on both sides. Remove the goat cheese from the oil and allow them to drain on paper towels.
  • To assemble the salad, arrange the citrus and avocado slices onto the serving plate. Then distribute the sliced watermelon radish and fried goat cheese on top. Garnish with dill fronds and drizzle a bit of the vinaigrette on top. Enjoy!