California Avocados are NOW in season!
HomeRecipesOtherBlogger RecipesCalifornia Avocado and Tomato Panzanella Salad

California Avocado and Tomato Panzanella Salad

Star ratingStar ratingStar ratingStar ratingStar rating (9)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 25 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 1420
Total Fat 105g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 65g
Cholesterol 0mg
Sodium 1520mg
Total Carbs 106g
Dietary Fiber 15g
Total Sugars 14g
Protein 24g
Potassium 1866mg

Vitamin A 315 mcg; Vitamin C 82 mg; Calcium 148 mg; Iron 9 mg; Vitamin D 0 mcg; Folate 204 mcg; Omega 3 Fatty Acid 0.86 g % Daily Value*: Vitamin A 35%; Vitamin C 90%; Calcium 10%; Iron 50 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This refreshing and wholesome salad is perfect for those warm summer days and provides a high potency of vitamin E (110% DV), an antioxidant that helps keep the immune system strong and vitamin K (240% DV).

Start cooking

Serves: 2

|
5 slices rustic crusty bread, torn into bite-sized pieces 1 tsp. garlic powder 1/2 cup and 3 Tbsp. olive oil per 2 servings, divided 1 small shallot, roughly chopped 2 cups fresh basil 1/4 tsp. crushed red pepper 1 clove garlic, peeled 2 Tbsp. red wine vinegar 1/2 tsp. salt, divided, to taste 1/2 tsp. pepper, divided, to taste 5 large heirloom tomatoes, sliced 1 ripe, Fresh California Avocado, seeded, peeled, sliced 4 oz. vegan ricotta cheese
  1. Pre-heat oven to 425º
  2. To toast the croutons, place the bite-sized pieces of bread on a baking sheet, sprinkle the garlic powder and drizzle 3 Tbsp. of olive oil. Toss well and toast in the oven until crispy, about 7 minutes.
  3. While the croutons are toasting, make the basil vinaigrette by blending together olive oil, shallot, basil, red pepper, garlic clove and vinegar until smooth.
  4. Add salt and pepper to taste, set aside. Take croutons out of the oven.
  5. Assemble the salad by layering the tomatoes, croutons, avocado and ricotta on a platter.
  6. Drizzle with the basil vinaigrette and serve.

Serving Suggestion: Serve as an appetizer with some additional bread. Beverage Pairing: Pair with your white wine of choice or a light beer.

Print recipe

*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.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

Recipe Tags: | View More Tags
Recipe Categories: Blogger Recipes Dairy Free Have A Plant® Salads & Dressings Vegan Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles