Avocado Toast Salad

April 17, 2018


Author Notes: Avocado toast learns a few tricks from panzanella.Emma Laperruque

Food52 Review: Featured in: Avocado Toast Salad Is the Best Thing Since Avocado ToastThe Editors

Serves: 4
Prep time: 30 min
Cook time: 16 min

Ingredients

Dressing

  • 6 tablespoons Greek yogurt, preferably whole-milk
  • 5 tablespoons just-squeezed lemon juice (about 1 1/2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 1 pinch kosher salt

Salad

  • 1/2 loaf crusty, seedy, whole-wheaty bread, very thickly sliced, then torn into pieces (about 5 1/2 cups)
  • 6 tablespoons raw sunflower seeds
  • 1/4 cup raw sesame seeds
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 pinches kosher salt
  • 2 pinches freshly ground black pepper
  • 2 Persian cucumbers, thinly sliced
  • 5 radishes, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup barely chopped basil, divided
  • 1/4 cup barely chopped dill, divided
  • 1/4 cup parsley leaves, divided
  • 2 large avocados, cubed
In This Recipe

Directions

  1. Make the dressing. Combine the yogurt, lemon juice, olive oil, and salt in a measuring cup or small bowl. Whisk with a fork until creamy and emulsified. Taste and adjust the seasoning as needed.
  2. Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces and both seeds. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 minutes, until the bread is toasty and the seeds are colorful. Let cool completely.
  3. Meanwhile, combine the cucumbers, radishes, onion, and remaining pinch of salt in a large bowl. Toss with your hands. Top with half the herbs.
  4. When the bread and seeds are totally cool, add all the bread to the bowl, plus some of the seeds and 1 avocado. Add the dressing and toss until everything is coated. Season with salt to taste. Let hang out for a few minutes while you go find a big serving platter.
  5. Dump the avocado panzanella onto the platter and spread out. Drizzle with olive oil. Top evenly with the remaining avocado, herbs, and seeds.

More Great Recipes:
Salad|Toast|American|Italian|Avocado|Lemon Juice|Radish|Sheet Pan|Dinner|Brunch

Reviews (4) Questions (0)

4 Reviews

Gabriele June 27, 2018
Delicious. Didn't have cucumbers or radishes substituted with shredded carrots, tomatoes and lettuce. Everyone loved it.
 
Fragon June 23, 2018
I agree that the mix of veggies can shift depending on preference, season, etc. And for meat eaters bacon is a great addition.
 
Renee April 22, 2018
I made this tonight for dinner. Wow! It's great. I mixed it up on the veggies and herbs. I don't think it matters much. It's the quality of the bread, the dressing and the seeds that matter. Of course, it goes without saying that avocados are a must. I omitted the cucumbers because a member of my family intensely dislikes them and added sliced zucchini, a beautiful chopped yellow tomato and radishes. I went heavy on the herbs: Basil, dill and mint. This was sensational. Thanks so much for sharing.<br />
 
Author Comment
Emma L. April 23, 2018
Yay—thanks, Renee! Totally love the idea of swapping in zucchini. Such a great go-to for spring and summer salads.