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Spring

Spring Chipotle-Strawberry Panzanella with Avocado

by:
April 27, 2016
0
0 Ratings
  • Serves 4
Author Notes

A dinner salad version of my favorite avocado toast. —chezjewels

What You'll Need
Ingredients
  • 6 strawberries, coarsely hopped
  • 1/2 avocado, cut into 1/2 inch cubes
  • 2 ounces blue cheese
  • 1 cup chopped heart of romaine
  • 2 slices toasted pumpernickel
  • 2 tablespoons Trader Joe's champagne orange vinegar, or orange juice with a teaspoon or two of champagne vinegar mixed in
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon chipotle chili in adobo, finely chopped
  • salt & pepper
  • 2 tablespoons olive oil
Directions
  1. Whisk together the vinegars, chili in adobo, olive oil, and salt and pepper to taste. In a bowl toss the chopped strawberries, avocado, romaine, and half the blue cheese together with the vinaigrette. Add the toasted pumpernickel and let it soak up some of the vinaigrette. Add the rest of the blue cheese. Serve.
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