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Avocado Panzanella Salad
Difficulty Level: Easy
Preparation Time: 10 minutes
Although avocados are relatively high in fat (remember, the creamier it’s flesh, the higher in fat it is), it is full of the good, healthy fat we’ve been talking about – namely, mono- and polyunsaturated. With that in mind, it’s important to use avocados sparingly but still make them an important part of your heart healthy diet. This recipe depends on day old bread. If it’s too fresh, the bread will turn gummy as it soaks up the deliciousness of the vinaigrette. Slightly stale bread can sop up the juice of the tomatoes and still retain it’s characteristic texture and shape.
6 cups cubed day old French or Italian bread
4 large tomatoes, cut into ¾-inch pieces
1-3/4 cups cubed seedless cucumber (about 3/4 of an English cucumber)
1/2 cup sliced red onion
1 avocadoes, peeled pitted and cubed
1/3 cup chopped fresh basil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/3 cup extra virgin olive oil
1. In bowl toss together bread, tomatoes, cucumber, red onion and avocado.
2. In separate bowl, whisk together vinegar, garlic, mustard, salt and pepper. Slowly, in gradual stream, whisk in olive oil until emulsified. Pour over dressing, tossing gently until evenly coated. Let stand at room temperature for 20 minutes. Toss again, adding fresh basil and serve.