Friday, 22 July 2016

avocado panzanella salad

You need to make this. You need to make this NOW! 

This dish was inspired by a recipe I found on the lovely Iza's blog - so many amazing, healthy ideas - check out the page here :)

Crunchy ciabatta, fresh herbs and zingy dressing make this salad waaay more exciting than the typical lettuce leaf/cucumber combo. Oh, and red wine is a must! Hope you enjoy..! 

Ingredients - Salad
  • Loaf of ciabatta, cubed
  • 800g assorted cherry tomatoes, halved
  • 1 avocado, cubed
  • 1 small red onion, finely sliced
  • 3 tbsp capers
  • 1 tbsp lemon juice
  • A few sprigs of fresh basil and oregano
Ingredients - Dressing 
  • 6 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, grated
  • ½ tsp oregano
  • ½ tsp salt

Preheat oven to 180°. Place cubed ciabatta on baking sheet and bake for around 5 minutes - just until the bread has dried out. Remove from oven and set aside to cool.

Pour lemon juice over avocado and mix gently - this will stop the avocado going brown if you want to save some salad for later. Mix tomatoes, avocado, onion, ciabatta and capers in a large bowl.

Mix together dressing ingredients and pour over salad.

Garnish with fresh basil and oregano... enjoy!


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