California Avocado season has ended.

Avocado Panzanella Salad

Total time:

10 min

Prep time:

n/a

Cook time:

10 min

Avocado Panzanella Salad

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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

Ingredients

Serves: 4

As needed 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)
As needed 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

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

Instructions

  1. Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
  2. For the vinaigrette, whisk all the ingredients together.
  3. 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.
* 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.
Nutrition information per serving

SALAD: Calories 310; Total Fat 23 g (Sat 5 g, Trans 0 g, Poly 2 g, Mono 14 g); Cholesterol 15 mg; Sodium 390 mg; Potassium 430 mg; Total Carbohydrates 21 g; Dietary Fiber 5 g; Total Sugars 3 g; Protein 6 g; Vitamin A 373 IU; Vitamin C 8 mg; Calcium 117 mg; Iron 1.5 mg; Vitamin D 3 IU; Folate 65 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 10%; Iron 8 %

DRESSING: Calories 260; Total Fat 27 g (Sat 3.5 g, Trans 0 g, Poly 3 g, Mono 20 g); Cholesterol 0 mg; Sodium 240 mg; Potassium 10 mg; Total Carbohydrates 3 g; Dietary Fiber 0 g; Total Sugars 3 g; Protein 0 g; Vitamin A 0.8 IU; Vitamin C 0.06 mg; Calcium 2.5 mg; Iron 0.2 mg; Vitamin D 0 IU; Folate 0.2 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe and photo courtesy by Leslie Rathfon, a registered and licensed dietitian in Boston, MA

Comments

(3 Ratings)