Spring Panzanella
A Tuscan-inspired chopped salad with crunchy croutons!
Ingredients
Utensils
Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater
recipe
Step 1
Wash & trim the asparagus. Cut off the bottom third of the spears. Slice the asparagus into 2-inch pieces.
Step 2
Add the asparagus to a pot of salted boiling water. Cook for 2-3 min.
Step 3
Wash & cube the cucumber.
Step 4
Cut or tear the bread into chunks.
Step 5
Drain the asparagus. Plunge into a bowl of icy cold water to stop the cooking.
Step 6
Heat a drizzle of oil in a pan over medium heat. Add the bread chunks. Season with salt & pepper. Cook for 3 min, or until golden & crispy.
Step 7
Drain the asparagus.
Step 8
Add the asparagus, cucumber, crispy bread, crumbled feta & lemon juice to a salad bowl. Season with salt & pepper. Add a drizzle of olive oil. Toss it all together.
Step 9
Garnish with chopped mint (optional).
Step 10
Top with grated lemon zest (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 279 cal. |
| Fat | 12 g |
| Carbohydrates | 32 g |
| Protein | 14 g |
| Fiber | 10 g |
On average, one serving of the recipe "Spring Panzanella" contains 279 Energy, 12 g of Fat, 32 g of Carbohydrates, 14 g of Protein, 10 g of Fiber.
