Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Avocado Panzanella Salad

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 large servings or 4 small servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Salad

Description

This avocado Panzanella salad makes a filling and delicious dinner! It’s perfect for a busy weeknight or when you have a loaf of crusty bread to use up!


Scale

Ingredients

  • 1 small loaf crusty bread (About 8 oz)
  • 1 tablespoon olive oil, divided
  • 1 tablespoon pine nuts
  • 1 avocado, peeled and pitted
  • 2 cups cherry tomatoes, halved
  • 4 cups arugula or mixed greens
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees
  2. Slice the bread into 1 inch chunks
  3. Drizzle two teaspoons of olive oil evenly over the bread. If you have olive oil spray, that’s a great way to evenly coat the bread without having to use a lot of oil.
  4. Bake the bread for 5 minutes then add the pine nuts to the pan, flip the bread over and toast the other side.
  5. Let the bread cool slightly.
  6. In a large bowl, combine the bread, pine nuts, avocado, tomatoes, and arugula.
  7. Drizzle with the remaining olive oil and sprinkle with salt and pepper.

Keywords: panzanella salad

shares