Avocado Panzanella Salad

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Total Time: 10 min

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Cook Time: 10 min

Nutrition information
per serving

The beautiful thing about a panzanella salad is that you can use whatever you have on hand – if you have peppers, go for it! If you have capers – go for it! Adding proteins like chicken or cheese elevates this humble salad into a meal and California Avocados make it irresistible. This nutrient-dense salad provides an excellent source of vitamin K and dietary fiber (20% DV or more) along with a good source (10% DV or more) of vitamins C, K, B6, calcium, riboflavin, folate, Calcium

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Serves: 4

Ingredients
Instructions

Salad 1 ripe, Fresh California Avocados, seeded, peeled and diced 3 Tbsp. olive oil 1/2 loaf ciabatta bread, cubed into 1-inch pieces As needed Pinch kosher salt 1 pt. heirloom cherry tomatoes, cut in half 1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 20 large basil leaves, coarsely chopped 1/2 cup fresh feta cheese (or mozzarella) Vinaigrette 1 tsp. finely minced garlic 3 Tbsp. balsamic vinegar 1/2 cup good olive oil 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper

Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Lastly, add diced avocado and cheese (if using). Serving Suggestion: Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.