Recipe - Salmon Avocado Panzanella Salad

Salmon Avocado Panzanella Salad
Total Time:0 min
Prep. Time:0 min
Cook Time:0 min
Level:Easy
Ingredients
Baguette
6 cup baguette or focaccia, chopped 2” squares
3 tbsp. extra virgin olive oil
½ tsp. kosher salt
¼ tsp. ground pepper
Salmon
1 lbs. salmon
1 tbsp. extra virgin olive oil
½ tsp. kosher salt
¼ tsp. ground pepper
Dressing
½ cup your favorite store bought green salsa, such as Herdez Salsa Verde
1/3 cup extra virgin olive oil
1 ½ tsp. kosher salt
½ tsp. ground pepper
Salad
2 cup red bell pepper, stemmed, seeded and chopped
1-2 tbsp. jalapeno, diced
2 cup red onion, chopped
1 ½ cup English cucumber, seeded and chopped
2 ripe avocados, peeled, seeded and chopped
1 ½ cup cherry tomatoes, cut in half
1 tsp. garlic, minced
1 grape fruit, zest, peeled, segmented and juice reserved
Directions

Baguette

Place chopped bread on a baking sheet, drizzle with olive oil, season with salt and pepper, use clean hands and toss to combine well so that all bread is well coated. Spread out into 1 even layer and bake in preheated oven for about 10 minutes until golden and toasty. Remove from heat and set aside.

Salmon

Place salmon on aluminum lined baking sheet, drizzle with oil and season with salt and pepper both sides. Place in preheated oven for 12 minutes. Then remove from heat and set aside to cool then shred by hand.

Dressing

Combine all ingredients in small mixing bowl, use whisk to combine well, set aside.

Salad

Place red peppers, jalapeno and red onions on aluminum lined baking sheet, drizzle with 2 tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper. Place in preheated oven for 18 minutes. Remove from heat and set aside to cool.

To a large mixing bowl add cucumber, avocado, tomatoes, garlic and grapefruit zest. Segment grapefruit over bowl of ingredients so that it catches juices and segments. Squeeze any additional juice into bowl. Add in toasted bread, cooled salmon, peppers and onions and toss to combine. Pour half of the dressing over salad, season with additional 1 tsp. kosher salt, pinch of pepper, toss and serve immediately with reserved dressing on side.