Summer Citrus And Avocado Panzanella Salad
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Garlic (minced)2 tbsps
Extra-Virgin Olive Oil2 cups
Red Onion (chopped)2 cups
Red Bell Pepper (chopped)2 tbsps
Jalapeno (diced)1.5 cups
Cherry Tomatoes (cut in half)2 tbsps
Basil (chopped fresh)2 tbsps
Cilantro (chopped fresh)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F
2
For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
3
Toss with your hands until well coated
4
Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes
5
Set aside to cool
6
(Leave the oven on
7
) For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined
8
Set aside
9
For the salad: Line a baking sheet with foil
10
Add the red onions, red peppers and jalapenos and spread out in an even layer
11
Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
12
Bake for 18 minutes
13
Set aside to cool
14
Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl
15
Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley
16
Toss to combine
17
Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper
18
Toss and add more dressing and salt according to taste
19
Serve and enjoy!