When you top salad with fresh strawberries, sliced avocado, and pistachio coated goat cheese balls, you’ll find yourself actually craving salad.
These little morsels of pistachio coated goat cheese appeared on top of a salad last year featuring grapes. They were pretty much the sole reason I looked forward to eating that salad and is exactly why they are making a come back on top of this salad. Okay maybe it’s not the only reason. If you follow me on Instagram, you may have noticed the daily allotment of Abbott’s frozen custard that I indulged in while I was home in Rochester, NY and now I’m trying to make up for it with salad. Salad and lots more bike time as I continue to prepare myself for a 65 mile ride in September to raise money for Cystic Fibrosis. I’m still $200 away from my goal by the way, feel free to drop a dollar or two HERE ;-). Shameless plug I know but it’s for a good cause!
One year ago: Gluten-Free Cherry-Berry Galette
Two years ago: Single Serving Oven-Fried Onion Rings
Four years ago: Orzo with Parmesan and Basil
Five years ago: Italian Herb & Cheese Fettucine
STRAWBERRY AVOCADO SALAD WITH PISTACHIO-CRUSTED GOAT CHEESE
1/4 cup shelled dry-roasted pistachios, finely chopped
1/2 cup (4 oz.) goat cheese
10 oz. spring mixed greens
1 cup sliced strawberries
1 avocado, sliced
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp honey
1 tsp dijon mustard
Salt and pepper, to taste
- Place pistachios in a shallow dish, divide cheese into 16 equal portions, rollings to form 16 balls. Roll each in the pistachios until well coated. Set aside.
- In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
- Divide greens evenly among 4 salad plates. Top each with dressing, 1/4 cup of strawberries, 1/4 of the avocado, and 4 cheese balls.
Source: Adapted from my Spring Salad with Grapes and Pistachio-Crusted Goat Cheese and Sally’s Baking Addiction.