Coconut Mint Raspberry Panzanella

By • July 27, 2014 0 Comments

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Author Notes: This salad was inspired by all the ingredients I had on hand, and when allowed to sit out at room temperature for an hour or so before eating, the raspberries ooze their flavor into the dressing and bread. Of the bread, you can use any hearty day-old loaf. I have been making variations of loaves from Jennifer Katzinger’s Gluten-Free and Vegan Bread. All the recipes I’ve tried are splendid. The lettuce in this salad is a mix of gentle leaves, though if you’re in the mood for something heartier, any type of milder-flavored green should do the trick. Rebecca Fallihee | Eggplant & Olive

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Serves 4

Salad

  • 2-3 cups hearty day-old bread, cubed
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic
  • 1 teaspoon coconut oil
  • 2 cups cooked garbanzo beans
  • 3-4 cups lettuce
  • 1 cup raspberries
  • 2-3 green onions, diced
  • 1/2 cup sprouts, optional
  • salt and pepper, to taste

Dressing

  • 1/2 cup mint leaves, chopped
  • 3 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons coconut oil
  • salt and pepper, to taste
  1. Preheat the oven to 400 degrees F.
  2. On on a baking pan, toss the cubed bread with 1 tablespoon of the oil and season with salt and pepper. Once all of the bread is coated, bake for 10-15 minutes or until bread pieces are deep golden brown.
  3. Remove from the pan into a large serving bowl.In the same pan used for the bread cubes, toss the onion and whole garlic cloves. Toss them with the remaining teaspoon of oil and some more salt and pepper. Roast for 10-20 minutes or until the onions are golden and getting tender.
  4. Remove from the oven, remove the garlic cloves from its skin, and mash. Toss the onions and garlic over the bread cubes. At the same time add in the garbanzo beans.
  5. While the onions are roasting/cooling, make the dressing: Combine all of the ingredients in a food processor. Pulse until the mint is broken into a puree and it becomes a creamy, coconutty mixture. Taste it for seasoning, and adjust if necessary.
  6. In the serving bowl, gently toss in the lettuce, raspberries, and green onions. Spoon the dressing on top and stop when it has as much as you desire (you might have a bit left over). Toss everything together to combine and season to taste with more salt and pepper.

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