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SoCal Summer Panzanella Featuring California Avocados

*Today's blog post is sponsored by California Avocado Commission | @ca_avocados.

All thoughts an opinions are my own.

So, um, like, if you know me, then you know my love for avocados runs deep. Like real deep.

So deep that when people ask me why I live in California, first I say sunshine, second, I say California avocados.

No really. I have a framed avocado picture behind my desk. It was a gift.

Like I said if you know me.

*see exhibit @ca_avocado below ;)

Needless to say, I am so excited to share this salad recipe with you because it combines my Italian roots with my love of California produce.

Panzanella is a Tuscan chopped salad made with bread that is popular in the Summer. While traditionally it is made with tomatoes, this SoCal Summer version is featuring sweet strawberries, juicy peaches and of course, a luscious California avocado. #heaven.

To add some crunch & spice there is some seasoned corn from the cobb and fresh mint to give it some necessary complexity.

Tied together with a traditional balsamic vinaigrette and rounded out with toasty bread, you have yourself a hearty meal perfect for a summer picnic or el fresco dining.

SoCal Summer Panzanella with California Avocados

Total Prep/Cook Time 40 Minutes | Serves 4 as main

Dressing:

1/3 cup balsamic vinegar

2 tsp Dijon mustard

½ tsp oregano

1-2 garlic clove

¾ cup olive oil

Salt and black pepper to taste

Corn:

2 tbsp butter

2 corn on the cobb, shucked

1 tsp garlic powder

1/2 tsp cumin

¼ tsp cayenne

Salt and black pepper to taste

Salad

2 heads butter lettuce, roughly chopped

3 cups sliced strawberries

2 ripe peaches,