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

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

Francesca Borgognone|April 20, 2012 2:55 pm EST

1 (1 ratings)

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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

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

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