Recipe: Tasty Avocado, Shrimp and Tomato Panzanella

Avocado, Shrimp and Tomato Panzanella. Panzanella Salad with Avocado and Tomatoes 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. Season well and add the garlic, capers, avocado and onion, and mix well.

This Summer Shrimp, Pineapple & Avocado Panzanella is loaded with bold, tropical flavors. It features grilled shrimp, pineapple, avocado and croutons coated in a fresh and zesty basil dressing. Perfect for picnics and alfresco dining, this Shrimp, Pineapple & Avocado Panzanella is a delicious and satisfying summer meal. You can have Avocado, Shrimp and Tomato Panzanella using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Avocado, Shrimp and Tomato Panzanella

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

Sweet tomatoes, combined with creamy avocado and crispy sourdough bread. The perfect lightly dressed salad for a hot summer day.. This Avocado Panzanella Salad is an amazing combination of textures and flavors. Creamy avocado, peppery arugula, sweet and juicy tomatoes, and plenty of crusty bread make this salad a delicious vegetarian main dish!

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!.

It's a great fast and easy weeknight recipe. This Avocado Panzanella Salad is a celebration of summer! Bursting with summer tomatoes, crusting bread, fresh basil, and creamy avocados this salad is a winning recipe! It's hard to believe that summer is almost over. Serve a colourful Italian-style bread salad for a light summer lunch or supper.