Crispy Avocado Salad Recipe

Prepare vegetables and cheese

Wash and spin-dry the mixed greens. Halve the cherry tomatoes. If using fresh corn, cook (boil or grill), cut kernels from the cob and cool. Thinly slice the red onion and radishes. Shred or thinly slice the fontina cheese and set all components aside in a large bowl.

Measure out tortilla strips and keep them in a small bowl to add just before serving so they remain crisp.

In a small bowl or jar, combine 3 tbsp fresh lime juice, 2 tbsp honey, 3 tbsp extra-virgin olive oil, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1/4 tsp ground cumin (optional), 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and is smooth. Taste and adjust seasoning — add a pinch more salt or honey if you prefer sweeter dressing. Refrigerate until ready to use.

Cut each avocado in half lengthwise and remove the pits. Gently scoop the flesh out of each half, keeping the halves intact if possible for presentation; alternatively, cut the scooped avocado into 8–10 wedges per avocado. Pat avocado pieces lightly with a paper towel to remove excess moisture.

Set up a breading station: in one shallow dish combine 1/2 cup all-purpose flour and a pinch (about 1/4 tsp) of kosher salt; in a second dish whisk together 1 large egg and 1 tbsp milk; in a third dish place 3/4 cup panko breadcrumbs mixed with 1 tsp kosher salt and 1/2 tsp ground black pepper.

Dredge each avocado piece first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into panko to coat thoroughly. For an extra-crispy coating, repeat egg wash and panko for a double layer.

In a wide skillet, heat 1/2 cup vegetable oil over medium heat until shimmering and about 350°F if using a thermometer. Add avocado pieces in a single layer (do not overcrowd — fry in batches). Fry 1–2 minutes per side, turning carefully with a spatula, until golden brown and crispy. Remove to a paper-towel-lined plate to drain and immediately season lightly with a pinch of salt.

In the large bowl with the prepared salad greens, tomatoes, corn, red onion and radishes, add the shredded fontina. Drizzle approximately half of the honey-lime dressing over the salad (about 2–3 tbsp), then gently toss to combine. Add more dressing to taste, but reserve some for individual plates if desired.

Divide the dressed salad among 4 plates or serve family-style in the large bowl. Arrange the crispy avocado pieces on top of each portion. Sprinkle tortilla strips over the salad for crunch, and scatter chopped cilantro if using.

Serve immediately with lime wedges on the side and remaining dressing passed at the table.