Avocado, Shrimp and Tomato Panzanella. This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked.

The perfect lightly dressed salad for a hot summer So if you're looking for a quick refreshing, yet satisfying meal, look no further, my friend and try this Tomato Avocado Panzanella. Heat olive oil, red pepper, and I think next time I might toss in some cucumber and/or avocado. Feta sprinkled in would be great too. Avocado, Shrimp and Tomato Panzanella highly diverse and own ideal taste that unique. Few kinds of Avocado, Shrimp and Tomato Panzanella recipes are also enough convenient to process and do not take lengthy. Though not everyone likes Avocado, Shrimp and Tomato Panzanella food, nowadays several people are got attached and like the various Avocado, Shrimp and Tomato Panzanella foods available. This could be seen of the number of restaurants that provide Avocado, Shrimp and Tomato Panzanella as one of the dish. You can have Avocado, Shrimp and Tomato Panzanella using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Avocado, Shrimp and Tomato Panzanella

1. You need 1 of Avocado.
2. Prepare 4 of Tomato.
3. It's 1 of ☆ Italian dressing, as needed.
4. Prepare 1 of ☆ Balsamic vinegar, as needed.
5. It's 1 of Baby greens.
6. Prepare 1 of Shrimp, one for each person.
7. You need 1 of Basil (preferably fresh leaves), as needed.
8. Prepare 8 slice of of Baguette, each 8 mm thick.

We had this as a main dish, but it could make a. Recipe courtesy of Katie Lee Biegel. For the salad: Add the tomatoes, cucumbers, avocado and onions to the dressing and toss. A creamy avocado dressing pulls together the bread cubes and crunchy vegetables in this twist on an Italian panzanella salad.

Avocado, Shrimp and Tomato Panzanella instructions

1. Cut the avocado in half and cut each piece again into 9 pieces. We are going to use the whole avocado. It's easier to do it with a butter knife..
2. Cut the baguette into 5-8 mm slices and toast them. Cut the tomatoes into bite-sized pieces..
3. Blanch the shrimp in hot water with lemon juice, then cook them with residual heat..
4. Sprinkle on some squeezed juice from the unused lemon and cool off the shrimp..
5. Rinse the baby greens in a bowl of water and drain well..
6. In a bowl, break the baguette into pieces and add the cut tomatoes and basil leaves. Squeeze the tomatoes so that the baguette sucks up the tomato juice..
7. Add the basil. Drizzle on the Italian dressing and toss the mixture together..
8. Transfer the tomato and avocado mixture onto a serving plate..
9. Top it with some baby greens..
10. Decorate it with the cooled shrimp..
11. Swirl on some more Italian dressing and serve!.

Pair it with grilled chicken or fish for the perfect summer meal. Get this recipe and other heart-healthy recipes at recipe.heart.org. The sweetness of the strawberry, tied in with the smooth avocado, and the acidity of the tomato makes for a mock bruschetta when tossed with the bread. Toss all ingredients in a large serving bowl and set aside while you make the dressing. Avocado Panzanella - traditional panzanella gets a California-inspired update with chunks of creamy avocados to create a perfect summer salad recipe.

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