California Avocado and Tomato Panzanella Salad

Serves: 2

Ingredients

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.