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Panzanella Salad with Avocado and Tomatoes

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Panzanella Salad with Avocado and Tomatoes

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.

Ingredients

Servings   8   Serving Size   1 1/4 cups

  • 1/2 French baguette (lowest sodium available), cut into 6 cups of bread cubes
  • 1 tablespoon canola or corn oil and 3 tablespoons canola or corn oil, divided use
  • 1/2 teaspoon garlic powder
  • 2 cups tightly packed fresh basil, cilantro, or parsley
  • 1 medium avocado, halved, pitted, and coarsely chopped
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt
  • 3 tablespoons water plus 1 to 2 tablespoons water, as needed
  • 2 medium tomatoes, diced (about 2 cups)
  • 1 medium English, or hothouse, cucumber, chopped
  • 1/3 cup chopped red onion
  • 2 teaspoons chopped capers, drained

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. Put the tomatoes, cucumber, onion, capers, and croutons in a large bowl.
  5. Pour the dressing over the salad and croutons, tossing to coat.
  6. 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

Panzanella Salad with Avocado and Tomatoes

CaloriesCalories

200 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$1.45

Nutrition 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

 

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.

Nutrition Facts

Panzanella Salad with Avocado and Tomatoes

CaloriesCalories

200 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$1.45
×
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

Ingredients

Servings   8   Serving Size   1 1/4 cups

  • 1/2 French baguette (lowest sodium available), cut into 6 cups of bread cubes
  • 1 tablespoon canola or corn oil and 3 tablespoons canola or corn oil, divided use
  • 1/2 teaspoon garlic powder
  • 2 cups tightly packed fresh basil, cilantro, or parsley
  • 1 medium avocado, halved, pitted, and coarsely chopped
  • 2 tablespoons white vinegar
  • 1/8 teaspoon salt
  • 3 tablespoons water plus 1 to 2 tablespoons water, as needed
  • 2 medium tomatoes, diced (about 2 cups)
  • 1 medium English, or hothouse, cucumber, chopped
  • 1/3 cup chopped red onion
  • 2 teaspoons chopped capers, drained

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. Put the tomatoes, cucumber, onion, capers, and croutons in a large bowl.
  5. Pour the dressing over the salad and croutons, tossing to coat.
  6. 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.

 

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