Easiest Way to Cook Appetizing Avocado, Shrimp and Tomato Panzanella

Avocado, Shrimp and Tomato Panzanella. This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked.

The perfect lightly dressed salad for a hot summer So if you're looking for a quick refreshing, yet satisfying meal, look no further, my friend and try this Tomato Avocado Panzanella. Heat olive oil, red pepper, and I think next time I might toss in some cucumber and/or avocado. Feta sprinkled in would be great too. You can cook Avocado, Shrimp and Tomato Panzanella using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Avocado, Shrimp and Tomato Panzanella

1. You need 1 of Avocado.
2. You need 4 of Tomato.
3. Prepare 1 of ☆ Italian dressing, as needed.
4. You need 1 of ☆ Balsamic vinegar, as needed.
5. Prepare 1 of Baby greens.
6. You need 1 of Shrimp, one for each person.
7. You need 1 of Basil (preferably fresh leaves), as needed.
8. You need 8 slice of of Baguette, each 8 mm thick.

We had this as a main dish, but it could make a. Get this recipe and other heart-healthy recipes at recipe.heart.org. Recipe courtesy of Katie Lee Biegel. For the salad: Add the tomatoes, cucumbers, avocado and onions to the dressing and toss.

Avocado, Shrimp and Tomato Panzanella instructions

1. Cut the avocado in half and cut each piece again into 9 pieces. We are going to use the whole avocado. It's easier to do it with a butter knife..
2. Cut the baguette into 5-8 mm slices and toast them. Cut the tomatoes into bite-sized pieces..
3. Blanch the shrimp in hot water with lemon juice, then cook them with residual heat..
4. Sprinkle on some squeezed juice from the unused lemon and cool off the shrimp..
5. Rinse the baby greens in a bowl of water and drain well..
6. In a bowl, break the baguette into pieces and add the cut tomatoes and basil leaves. Squeeze the tomatoes so that the baguette sucks up the tomato juice..
7. Add the basil. Drizzle on the Italian dressing and toss the mixture together..
8. Transfer the tomato and avocado mixture onto a serving plate..
9. Top it with some baby greens..
10. Decorate it with the cooled shrimp..
11. Swirl on some more Italian dressing and serve!.

A creamy avocado dressing pulls together the bread cubes and crunchy vegetables in this twist on an Italian panzanella salad. Pair it with grilled chicken or fish for the perfect summer meal. It's light, healthy, and totally delicious! My love affair with panzanella has gotten out of control. I'd like to claim it's due to the fresh flavors, amazing texture, and overall awesomeness of my salad game this summer but the real.

Location:

Share :