California Avocado and Tomato Panzanella Salad

HomeRecipesOtherBlogger RecipesCalifornia Avocado and Tomato Panzanella Salad

Total Time: 25 min

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Cook Time: 10 min

Prep Time: 15 min

Nutrition Facts

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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).

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Serves: 2

Ingredients
Instructions

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

Pre-heat oven to 425º
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.
While the croutons are toasting, make the basil vinaigrette by blending together olive oil, shallot, basil, red pepper, garlic clove and vinegar until smooth.
Add salt and pepper to taste, set aside. Take croutons out of the oven.
Assemble the salad by layering the tomatoes, croutons, avocado and ricotta on a platter.
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.

*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.