Heart Healthy
A creamy avocado dressing pulls together the bread cubes and crunchy vegetables in this twist on an Italian panzanella salad. Pair it with grilled chicken or fish for the perfect summer meal.
Print Recipe
Panzanella Salad with Avocado and Tomatoes
-
Servings:
8
-
Serving Size :
1 1/4 cups
Ingredients
-
1/2 baguette -
4 tablespoons canola or corn oil -
1/2 teaspoon garlic powder -
2 cups basil -
1 medium avocado -
2 tablespoons white vinegar -
1/8 teaspoon salt -
water -
2 medium tomatoes -
1 medium cucumber -
1/3 cup red onion -
2 teaspoons capers
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325°F. -
Line a baking sheet with aluminum foil. Place the bread cubes on the baking sheet. Drizzle with 1 tablespoon oil. Sprinkle the garlic powder over the bread cubes. Toss to coat. Bake for 15 to 20 minutes, or until the croutons are golden brown. -
Meanwhile, in a food processor or blender, process the basil for 15 to 30 seconds, or just until finely chopped. Add the avocado, vinegar, and salt. Pour the remaining 3 tablespoons oil and 3 tablespoons water through the feeder tube. Add 1 to 2 tablespoons more water if the salad dressing is thicker than the desired consistency. -
Put the tomatoes, cucumber, onion, capers, and croutons in a large bowl. -
Pour the dressing over the salad and croutons, tossing to coat. -
Serve immediately or let stand for 30 minutes so the croutons can absorb the dressing.
Cooking Tip: Because English cucumbers are seedless, they release less liquid than other types of cucumbers, making them ideal for salads. If using a garden cucumber, use a spoon to remove and discard the seeds before adding the cucumber to a salad.
Keep it Healthy: When making salad dressings, include mashed or pureed avocado to add creaminess and more flavor.
Tip: While basil is the traditional herb used in a panzanella salad, you can substitute other herbs, such as cilantro or parsley.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 200 | |
|---|---|---|
| Total Fat | 11.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 7.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 234 mg | |
| Total Carbohydrate | 21 g | |
| Dietary Fiber | 4 g | |
| Sugars | 2 g | |
| Protein | 5 g | |
Dietary Exchanges
1 starch, 1 vegetable, 2 fat
-
Servings:
8
-
Serving Size :
1 1/4 cups
Ingredients
-
1/2 baguette -
4 tablespoons canola or corn oil -
1/2 teaspoon garlic powder -
2 cups basil -
1 medium avocado -
2 tablespoons white vinegar -
1/8 teaspoon salt -
water -
2 medium tomatoes -
1 medium cucumber -
1/3 cup red onion -
2 teaspoons capers
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325°F. -
Line a baking sheet with aluminum foil. Place the bread cubes on the baking sheet. Drizzle with 1 tablespoon oil. Sprinkle the garlic powder over the bread cubes. Toss to coat. Bake for 15 to 20 minutes, or until the croutons are golden brown. -
Meanwhile, in a food processor or blender, process the basil for 15 to 30 seconds, or just until finely chopped. Add the avocado, vinegar, and salt. Pour the remaining 3 tablespoons oil and 3 tablespoons water through the feeder tube. Add 1 to 2 tablespoons more water if the salad dressing is thicker than the desired consistency. -
Put the tomatoes, cucumber, onion, capers, and croutons in a large bowl. -
Pour the dressing over the salad and croutons, tossing to coat. -
Serve immediately or let stand for 30 minutes so the croutons can absorb the dressing.
Cooking Tip: Because English cucumbers are seedless, they release less liquid than other types of cucumbers, making them ideal for salads. If using a garden cucumber, use a spoon to remove and discard the seeds before adding the cucumber to a salad.
Keep it Healthy: When making salad dressings, include mashed or pureed avocado to add creaminess and more flavor.
Tip: While basil is the traditional herb used in a panzanella salad, you can substitute other herbs, such as cilantro or parsley.