Asparagus Mango Salad with 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?
We found the most wonderful sweet grapes called Candy Hearts from Melissa’s Produce and organic mangos. So an asparagus and mango salad with grapes sounded perfect. Especially with the fried cheese croutons, too!
Assembling the Salad
For this asparagus and mango spring salad we are using:
- hydroponic butter lettuce
- Candy Hearts grapes
- organic mango
- sunflower seeds
- sliced almonds
We’ll dress it with a homemade honey apple cider vinaigrette. One of my favorite homemade salad dressings!
And then topping it off with those beautiful and super tasty fried honey goat cheese croutons. Yum!
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Asparagus Mango Salad with Goat Cheese Croutons | Gluten-Free
This is such a delicious salad with wonderful seasonal fruits and veggies like mangos, asparagus and Candy Heart grapes.
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
Remove the wrapper and place the honey goat cheese on a small plate in the freezer.
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.
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.
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.
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.
To make the honey apple cider vinaigrette, whisk all the ingredients into a measuring cup or small bowl until well combined.
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!
- 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.