Ingredients
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2
Slices ciabatta loaf
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1
garlic clove
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1
large zucchini, ends removed and peeled
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1/3
small red cabbage, finely sliced
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1
can cannellini beans, drained
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1
avocado, peeled, pitted and cubed
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1/4 cup
olive oil
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Handful fresh mint leaves
Directions
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Preheat the oven to 180ºC/350F.
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Spread the garlic over the ciabatta and brush a little olive oil over the top. Slice a tiny piece of garlic and sprinkle over the bread. Place in the oven with the remaining garlic clove on the side.
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Bake for 5 minutes or until lightly golden and toasted. Remove and allow to cool.
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Meanwhile, combine the zucchini, red cabbage, cannellini beans and avocado together.
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Place the garlic clove, olive oil and mint leaves in a blender and combine.
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Slice the ciabatta into cubes and sprinkle over the salad.
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Finish with the dressing and serve immediately.
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