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Lunch, dinner or a side


  • 1-2 pieces of bread (try and go go local - the less ingredients the better)

  • 1/2 c. extra-virgin olive oil, divided

  • Juice of 1/2 lemon

  • 1/2 avocado

  • 1 large, cucumber, roughly chopped

  • 1 cup cherry tomatoes, halved

  • 1/3 red onion, chopped

  • 1 bunch ciltano, chopped

  • 2 cups of spinach


Pre-heat a large skillet over medium-high heat.


Add bread to skillet and toast until golden and crisp, about 5 minutes. Set aside to cool.

In small bowl, combine, onions, tomatoes, cucumbers, avocado, cilantro, lemon juice and reaming EVO. Combine well.
In a large bowl, add spinach, veggie avocado mixture, and crispy bread. Toss with dressing until evenly coated and season with more salt and pepper.

Healthy Panzanella Salad
Healthy Panzanella Salad: Project
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