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HEALTHY PANZANELLA SALAD
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 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: Project
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