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
699
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. 

Nutritional Facts

Total Fat
46g
66%
Sugar
18g
20%
Saturated Fat
23g
96%
Carbohydrate, by difference
67g
52%
Protein
11g
24%
Vitamin A, RAE
70µg
10%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
112µg
100%
Calcium, Ca
125mg
13%
Choline, total
5mg
1%
Fiber, total dietary
8g
32%
Folate, total
22µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
20mg
6%
Phosphorus, P
21mg
3%
Sodium, Na
61mg
4%
Water
49g
2%

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.