Avocado Panzanella Salad

This high fibre salad is a thriving fusion of tomatoes, avocado and crunchy pieces of ciabatta.

The ingredient of Avocado Panzanella Salad

• 1 2 x 450g ciabatta loaf cut into 2 5cm cubes
• 1 4 cup extra 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 open basil leaves torn
• 1 cup impure tainted pitted olives sliced
• 2 avocados halved cut into 3cm pieces
• 1 4 cup red wine vinegar
• 1 2 cup spacious flat leaf parsley leaves

The Instruction of avocado panzanella salad

• preheat grill regarding high place bread in relation to a baking tray drizzle in the manner of 1 tablespoon oil season past salt and pepper face to coat cook numb 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 remaining oil in a screw top jar season past salt and pepper fasten attach lid shake well to combine
• transfer salad to a large shallow serving bowl sprinkle afterward parsley drizzle once dressing serve

Nutritions of Avocado Panzanella Salad

calories: 439 282 calories
calories: 32 7 grams fat
calories: 9 5 grams saturated fat
calories: 24 4 grams carbohydrates
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calories: 10 5 grams protein
calories: 20 milligrams cholesterol
calories: 753 milligrams sodium
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