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Panzanella Salad with Avocado and Tomatoes

This twist on an Italian panzanella salad has the croutons and vegetables coated with a creamy avocado dressing. It’s the perfect summer side dish to pair with chicken or steak or to bring to a potluck.


8 Servings

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Quick Tips

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Cooking Tip: Because English cucumbers are seedless, they release less liquid than other types of cucumbers, making them ideal for salads. For other types of cucumber, use a spoon to remove and discard the seeds before adding the cucumber to a salad.

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Keep it Healthy: When making salad dressings, use mashed or puréed avocado instead of extra oil to add thickness and flavor.

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Tip: While basil is the traditional herb used in a panzanella salad, you can substitute other herbs, such as cilantro or parsley.


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Nutrition Facts

Calories 200
Total Fat 11.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.0 g
Cholesterol 0 mg
Sodium 234 mg
Total Carbohydrate 21 g
Dietary Fiber 4 g
Sugars 2 g
Protein 5 g
Dietary Exchanges
1 starch, 1 vegetable, 2 fat

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