Asparagus Mango Spring Salad with Goat Cheese Croutons | Gluten-Free

Asparagus and Mango Spring Salad with Gluten-Free Goat Cheese Croutons

Goat Cheese Croutons?

Yes, goat cheese croutons!  Made with honey chèvre goat cheese and organic gluten-free rice cereal!

Just freeze the cheese, cut it up, coat in gluten-free flour, dip in egg wash, coat with crushed cereal and fry.  Super easy and so good.

I have been loving all the fried things we have been making lately.  Do you miss gluten-free cheese sticks?

I’ve got an amazing recipe for fried goat cheese mozzarella sticks!

And we use goat’s milk yogurt to replace buttermilk for this chicken fried steak

Or this combo of fried chicken on a salad using goat’s milk to make a Ranch dressing –> “healthified” fried chicken salad .

Asparagus Mango Spring Salad

So spring is here! And nothing says spring like asparagus.  I just love the fruit available this time of year.

We found the most wonderful sweet grapes called Candy Hearts from Melissa’s Produce and organic mangos.

So an asparagus and mango spring salad sounded perfect.

From the Garden

We’ve been growing our own asparagus and this is the first season we could actually harvest it.  Although we live in an apartment, there is a nice sized back yard so I have potted herbs and plants growing everywhere.

We have basil, thyme, oregano, and chives growing. Did you know basil really grows well when planted with tomatoes?

When I first started planting things, I used this great book on companion gardening called Carrots Love Tomatoes.

I’m also growing strawberries, cucumbers, jalapeños, red bell peppers, figs (hopefully we’ll have fruit this summer), and a Zinfandel grapevine (looks like we’re getting lots of grapes this year 🙂 ). 

Assembling the Salad

For this asparagus and mango spring salad we are using:

  • hydroponic butter lettuce
  • Candy Hearts grapes
  • organic mango
  • avocado
  • asparagus
  • sunflower seeds
  • pepitas
  • sliced almonds

We’ll dress it with a homemade honey apple cider vinaigrette.

And then topping it off with those beautiful and super tasty fried honey goat cheese croutons. Yum!

Asparagus Mango Spring Salad with Goat Cheese Croutons | Gluten-Free

Springtime calls for a beautiful salad with wonderful seasonal fruits and veggies like mangos, asparagus and Candy Heart grapes.

Course Salad
Cuisine American
Keyword fried goat cheese, fried goat cheese croutons, mango, mango and asparagus salad, salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

Asparagus and Mango Spring Salad

  • 2 bunches hydroponic lettuce
  • 15 stalks asparagus
  • 1 tsp EVOO
  • 1 ripe mango
  • 1 ripe avocado
  • 15 Candy Hearts grapes
  • 1 tbsp sunflower seeds
  • 1 tbsp pepitas
  • 1 tbsp sliced almonds

Fried Goat Cheese Croutons

  • 4.5 oz soft honey goat cheese
  • 1/4 cup gluten-free all purpose flour
  • 1 egg, beaten
  • 1/2 cup finely ground organic brown rice cereal
  • Coconut and olive oil for frying

Honey Apple Cider Vinaigrette

  • 1/3 cup EVOO
  • 2 tbsp local honey
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice
  • salt & freshly ground black pepper

Instructions

  1. Remove the wrapper and place the honey goat cheese on a small plate in the freezer.

  2. Meanwhile, wash and prep all the fruits and veggies for the salad. Cut the mango into small pieces, slice the grapes, and cut the avocado into cubes.

  3. To cook the asparagus, bring a small saucepan of water to a boil with the teaspoon of EVOO. Once the water is boiling add the asparagus and cook for about 3-5 minutes depending on how thick the stalks are. You want them to turn a bright green. Drain in a mesh colander and set aside. When they have cooled down, slice them before adding them to the salad.

  4. To make the fried goat cheese croutons, align three small bowls on the counter. Fill one with the flour, one with the beaten egg, and the last one with the finely ground rice cereal. Remove the goat cheese from the freezer and cut into slices and then quarters from each slice. Dip each quarter of the goat cheese into the flour, then the egg, then the rice cereal. You can do several at a time. Place them onto a plate and back into the freezer until you are ready to fry them.

  5. Heat a 50/50 combination of coconut oil in a small frying pan. You want about an inch deep of oil in the pan. Heat the oil to 350 degrees F. Before frying add a little of the rice crumbs to the oil to see if it is ready. Then place a few of the coated goat cheese balls into the oil and cook for about 1 minute, flipping once. You want them to turn golden brown. Carefully remove from the oil and place on a plate covered with paper towels to soak up extra oil.

  6. To make the honey apple cider vinaigrette, whisk all the ingredients into a measuring cup or small bowl until well combined.

  7. Assemble the salad starting with lettuce, veggies and fruits, nuts and seeds, salad dressing, then top with the fried goat cheese croutons. And enjoy your spring salad!

Recipe Notes

  1. I like to use the organic gluten-free brown rice crisps cereal from One Degree Organic Foods for fried treats. It place the cereal in a mini-prep and grind it down. It works perfectly as a gluten-free panko substitute and fries really well.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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