Avocado Panzanella with Salmon

By Alexa – August 29, 2011

This easy avocado panzanella is a salad you’ll look forward to eating. Paired with broiled salmon, this recipe is a fabulous summer dinner.

(with Anne Wilfong, RD, LD)

WHAT YOU NEED

Salad:

1 7 oz. whole wheat baguette, cut into 1-inch cubes

1 tablespoon olive oil

1 pint cherry tomatoes, sliced

1/2 small red onion, sliced

1 hothouse cucumber, halved and sliced

1 orange bell pepper, chopped

1/2 large avocado, cubed

3 tablespoons olive oil

1 tablespoon + 1 teaspoon red wine vinegar

1 teaspoon minced garlic

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

Salmon:

1 lb. 2 oz. salmon

1/2 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

HOW TO MAKE IT

Salad:

[1] Heat one tablespoon olive oil over medium heat in nonstick skillet. Add baguette cubes and toast until lightly browned. Set aside to cool.

[2] Combine cherry tomatoes, red onion, cucumber, bell pepper and avocado.

[3] Make the vinaigrette dressing by combining olive oil, vinegar, garlic, Dijon mustard, salt and pepper.

[4] Add toasted baguette cubes to vegetables and toss gently with vinaigrette dressing.

[5] Place the salad in the refrigerator while salmon is broiling for flavors to develop.

Makes six 1 1/4 cup servings

Salmon:

[1] Preheat broiler.

[2] Brush salmon with olive oil and sprinkle with salt and pepper.

[3] Broil salmon for approximately five minutes on each side or until internal temperature reaches 145 degrees.

Makes six-3 oz. servings

NUTRITION FACTS

Calories 410

Protein 25 g

Carbohydrates 28 g

Fat 22 g

Sodium 762 mgs

Fiber 6 g

at-home Cost: $4.90 per serving

Restaurant Cost: $15.29 per serving

Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com

This recipe is brought to you by Whole Foods Market.

 

 
 

Related Articles

AFM Digital Magazine