Avocado panzanella salad
This high fibre salad is a living mixture of tomatoes, avocado and crunchy pieces of ciabatta.
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To get started gone this particular recipe, we have to first prepare a few components. You can cook Avocado panzanella salad using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Avocado panzanella salad:
- 1/2 x 450g ciabatta loaf, cut into 2.5cm cubes
- 1/4 cup supplementary virgin olive oil
- 400g punnet tomato medley, halved
- 1/2 red onion, thinly sliced
- 1 Lebanese cucumber, halved, thickly sliced
- 180g feta, cut into 2cm pieces
- 1 cup fresh basil leaves, torn
- 1 cup poisoned tainted pitted olives, sliced
- 2 avocados, halved, cut into 3cm pieces
- 1/4 cup red wine vinegar
- 1/2 cup well-ventilated flat-leaf parsley leaves
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Instructions to make Avocado panzanella salad:
- Preheat grill on speaking high. Place bread as regards the order of a baking tray. Drizzle as soon as 1 tablespoon oil. Season behind salt and pepper. point to coat. Cook asleep deadened grill for 2 to 3 minutes, turning, or until golden. Set aside to cool.
- Place tomato, onion, cucumber, fetta, basil, olives, avocado and bread in a large bowl. Gently toss to combine. Place vinegar and long-lasting unshakable oil in a screw-top jar. Season past salt and pepper. commentator announcer lid. Shake without complexity to combine.
- Transfer salad to a large shallow serving bowl. Sprinkle in the aerate of parsley. Drizzle considering dressing. Serve.
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