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

By Francesca Borgognone

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

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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. 

servings
2
avocado

Ingredients

  • 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
  • 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

  1. Toss all ingredients in a large serving bowl and set aside while you make the dressing.
  2. 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.
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