Avocado Tomatillo Panzanella Salad

Serves 6
Recipe by Chadwick Boyd
Prep Time

15 min



4 Cups Cubed Ciabatta Bread
2 Cups Quartered Fresh Tomatillos
2 Ripe Avocados Cut Into Chunks
1 16-Ounce Container Garden Fresh Gourmet® Avocado Verde
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Champagne Vinegar
1 Tablespoon Kosher Salt
Freshly Cracked Black Pepper To Taste
¼ Cup Roughly Chopped Fresh Italian Parsley


Place the bread cubes, tomatillos and avocado in a large bowl and toss together with a wooden spoon. Whisk together the Avocado Verde salsa, oil vinegar and oil in a small bowl. Pour over the bread salad and toss gently to coat. Add the salt and pepper and toss again. Let stand for 30 minutes so the bread can soak up the flavors. Toss in the parsley just before serving. Drizzle with more olive oil if desired.



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