Avocado, Strawberry, & Tomato Panzanella with Balsamic-Lime Dressing

Avocado, Strawberry, & Tomato Panzanella with Balsamic-Lime Dressing
Staff Writer
avocado
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avocado

Light and packed with flavor, this salad is perfect as a fresh starter or side for a spring dinner or when hosting guests. 

The sweetness of the strawberry, tied in with the smooth avocado, and the acidity of the tomato makes for a mock bruschetta when tossed with the bread. 

2
Servings
895
Calories Per Serving
Deliver Ingredients

Ingredients

For the panzanella

  • 2 ripe avocados, cubed
  • 1 pint of strawberries, quartered and stemmed
  • 1 Cup cherry tomatoes, halved
  • 1/4 Cup fresh mint, finely chopped
  • 1/2 French baguette, cubed and charred
  • Salt and pepper, to taste

For the dressings

  • 1/8 clove of garlic, minced
  • 1 Tablespoon Dijon mustard
  • 1/4 Cup olive oil
  • 1/4 Cup balsamic vinegar
  • 1 lime, pitted and squeezed
  • Salt and pepper, to taste

Directions

For the panzanella

Toss all ingredients in a large serving bowl and set aside while you make the dressing. 

For the dressings

In a blender, pulse the garlic, Dijon, and olive oil, and slowly add the lime and balsamic. Season with salt and pepper, and add the dressing right before serving, tossing to combine. 

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
60g
92%
Sugar
21g
N/A
Saturated Fat
9g
43%
Protein
16g
31%
Carbs
86g
29%
Vitamin A
78µg
9%
Vitamin B6
0.8mg
40.1%
Vitamin C
148mg
100%
Vitamin E
9mg
47%
Vitamin K
77µg
96%
Calcium
166mg
17%
Fiber
23g
91%
Folate (food)
277µg
N/A
Folate equivalent (total)
362µg
91%
Folic acid
50µg
N/A
Iron
7mg
41%
Magnesium
139mg
35%
Monounsaturated
40g
N/A
Niacin (B3)
9mg
43%
Phosphorus
281mg
40%
Polyunsaturated
8g
N/A
Potassium
1730mg
49%
Riboflavin (B2)
0.7mg
39.8%
Sodium
1529mg
64%
Thiamin (B1)
0.8mg
51.9%
Zinc
3mg
18%