Tuna Avocado Panzanella Salad

This Tuna Avocado Panzanella Salad is packed with summer flavour and could not be simpler to pull off for a quick easy healthy lunch or dinner recipe.

Course Main Course, Salad, Lunch

Cuisine Italian, American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 311kcal

Author Abbey Sharp

Ingredients

½ loaf slices whole grain bread cut into ¾ inch cubes
2 tbsp extra virgin olive oil
Salt and pepper

Dressing:

1 tsp garlic
2 tsp Dijon mustard
2 tsp lemon juice
3 tbsp extra virgin olive oil
Salt and pepper

Salad:

3-4 heirloom tomatoes cut into wedges
1 ripe avocado cut into strips
1 english cucumber seeded and cut into moons
1 can light tuna packed in water drained and flaked
Hemp hearts for garnish
Crushed pistachios for garnish
Basil leaves for garnish

Instructions

Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a bowl toss the diced bread with olive oil and a pinch each of salt and pepper until well coated. Spread out onto the baking sheet.
Bake until golden, turning once half way through – about 15- 20 minutes. Remove from oven and allow to cool completely.
Meanwhile, in a bowl, whisk together the garlic, Dijon, lemon juice, olive oil and a pinch each of salt and pepper, to taste.
To serve, toss the croutons with the tomatoes, avocado, cucumber and canned tuna. Drizzle with the olive oil, and top with hemp hearts, pistachios and basil.

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