Spring Chipotle-Strawberry Panzanella with Avocado

By • April 27, 2016 0 Comments

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Spring Chipotle-Strawberry Panzanella with Avocado


Author Notes: A dinner salad version of my favorite avocado toast. chezjewels

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Serves 4

  • 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
  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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