Name: The Larders Fried Avocados Greek Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 each ripe-but-firm avocados; 1 cups all-purpose flour; 2 each large eggs; 2 tbs milk; 1 cups panko breadcrumbs; 2 tbs grated Parmesan (optional); 1 tsp kosher salt; 1 tsp black pepper; 0.5 tsp smoked paprika; 1 cups neutral oil for frying (vegetable or canola); 4 each lemon wedges (for serving); 6 cups mixed salad greens (romaine + baby spinach or mixed greens); 0.5 each English cucumber; 1.5 cups cherry tomatoes; 0.25 each red onion; 0.5 cups Kalamata olives, pitted; 0.75 cups feta cheese, crumbled; 1 tbs fresh dill (optional); 0.25 cups extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tbs red wine vinegar; 0.5 tsp dijon mustard; 1 tsp dried oregano; 1 each garlic clove, minced; 0.5 tsp honey or sugar; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Method

Fried Avocado

Prep avocados

Halve the avocados, remove pits, and carefully peel or scoop each half out of its skin. Slice each half into 3 even wedges (about 12 wedges total). Pat wedges dry with paper towels — drying helps the coating adhere and prevents oil splatter.

Set up dredging station

Place the flour in a shallow bowl and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In a second bowl, whisk the eggs with the milk until uniform. In a third bowl, combine panko breadcrumbs, grated Parmesan (if using), smoked paprika, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Coat avocados

Working in batches, lightly toss each avocado wedge in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the panko mixture so the wedges are well coated. Place coated wedges on a wire rack while you heat the oil.

Fry

Pour oil into a heavy skillet to a depth of about 1/4 inch (about 1 cup) and heat over medium-high until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F / 175°C). Fry wedges in a single layer without crowding, 1–2 minutes per side, turning once, until golden-brown and crisp. Use a slotted spatula to transfer fried wedges to a paper-towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while you finish frying remaining wedges.

Finish

Squeeze a little lemon over the hot fried avocado wedges and adjust seasoning with a pinch of salt if desired. Let cool slightly before serving so fillings don't become too runny in the salad.

Greek Salad

Prepare vegetables: halve the cherry tomatoes, thinly slice the red onion into half-moons, and cut the cucumber into half-moons or quarters depending on thickness. If using a large cucumber, seed it first. Place mixed greens in a large bowl and add tomatoes, cucumber, red onion, and Kalamata olives.

Add feta and herbs: sprinkle crumbled feta over the salad and scatter chopped fresh dill if using. Toss lightly to combine after dressing is added so cheese remains somewhat distributed.

Dressing (Lemon-Oregano Vinaigrette)

Whisk dressing: In a small bowl or jar combine lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey (or sugar), dried oregano, salt, and pepper. Whisk or shake while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning — add a touch more lemon or salt if needed.

Dress the salad: Right before serving, drizzle about two-thirds of the dressing over the greens and vegetables (reserve the rest for guests to add more). Toss gently to coat.

Plate and top: Divide the dressed salad among 4 plates or arrange on a large platter. Arrange the fried avocado wedges on top of each portion (3 wedges per serving). Finish with remaining dressing drizzled sparingly, extra crumbled feta, a crack of black pepper, and lemon wedges on the side.