Avocado Panzanella Recipes
AVOCADO PANZANELLA
With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time
Provided by Lucy O'Reilly
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
- Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
AVOCADO TOAST PANZANELLA
Provided by Katie Lee Biegel
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the toast: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Put the bread cubes on the prepared baking sheet, drizzle with the oil and season with salt and pepper. Bake until toasted, 10 to 15 minutes. Let cool completely.
- For the dressing: In a large bowl, whisk the olive oil, lemon juice, mustard, capers and everything bagel seasoning.
- For the salad: Add the tomatoes, cucumbers, avocado and onions to the dressing and toss. Add the bread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving. Garnish with the feta and halved eggs.
ROASTED CARROT AND AVOCADO PANZANELLA
Provided by Justin Chapple
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
- Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
- In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.
- On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature.
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