Avocado Toast Panzanella Recipes

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SUMMER CITRUS AND AVOCADO PANZANELLA SALAD



Summer Citrus and Avocado Panzanella Salad image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 19

6 cups 2-inch bread cubes, cut from a baguette or focaccia
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
Zest and juice of 1 lemon
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups chopped red onion
2 cups chopped red bell pepper
1 to 2 tablespoons diced jalapeno
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups seeded and chopped English cucumber
1 1/2 cups cherry tomatoes, cut in half
1 teaspoon minced garlic
2 ripe avocados, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • 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. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
  • 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. Set aside.
  • For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
  • Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!

AVOCADO PANZANELLA



Avocado panzanella image

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

800g mix of ripe tomatoes
1 garlic clove , crushed
1½ tbsp capers , drained and rinsed
1 ripe avocado , stoned, peeled and chopped
1 small red onion , very thinly sliced
175g ciabatta or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves

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

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