Avocado with Fruited Ile de France Goat Cheese Salad

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At a glance
1/4 cup fresh lime juice
3 tbsp. light oliv oil
2 tbsp. scallions, finely sliced
1 1/2 tbsp. honey
1/4 tsp. salt
Dash cayenne pepper
1 cup mango, diced
1 cup papaya or peaches, diced
2 small avocados (about 8 oz. each), halved
7 oz. Ile de France Goat Cheese, cut into 1/2" cubes
1 bunch watercress (optional)


In a medium bowl, whisk together lime juice, oil, scallions, honey, salt and cayenne until well blended. Add mango and papaya and toss gently.

Wash avocados, then halve lengthwise and remove pits. With a small spoon, scoop out avocado meat in large pieces; reserve shells. Cut avocado into 1/2" cubes.

Add avocado and Ile de France Goat Cheese to the bowl and toss very gently to combine. Mound salad into avocado shells and place on 4 serving plates. Spoon excess salad along side. If using greens, arrange next to avocados and spoon excess salad on top.