How To Make Avocado Panzanella
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 ripe avocados, pitted and diced
- 2 cups cherry tomatoes, halved
- 4 cups day-old crusty bread, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Place the bread cubes on a baking sheet and bake for 8-10 minutes, or until crispy and golden brown. Set aside to cool.
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In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and torn basil leaves.
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In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette.
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Pour the vinaigrette over the avocado mixture and toss gently to coat.
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Add the crispy bread cubes to the salad and toss again.
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Let the salad sit for 10 minutes to allow the flavors to meld together before serving.
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Serve the avocado panzanella salad as a light and refreshing appetizer or a side dish.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 200mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 6g
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