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Ciabatta Salad with Watermelon and Avocado
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Description
When I think about July I think about watermelon. It is juicy and light, yet filling. Perfect in a salad for a light summer dinner.
Ingredients
- FOR THE SALAD:
- 2 cups Ciabatta Bread, Cubed
- 2 cups Seedless Watermelon (cubed)
- 1 whole Ripe Avocado, Cubed, Reserve 3 Tablespoons For Dressing
- 1-½ cup Fresh Arugula Leaves, Chopped Coarsely
- ¼ cups Chopped Red Onion
- Crumbled Feta Cheese (optional)
- FOR THE DRESSING:
- 3 Tablespoons Avocado
- ¼ cups Champagne Vinegar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Olive Oil
- 3 leaves Lemon Balm (optional)
- 3 leaves Fresh Mint
- 1 dash Salt
Preparation
Preheat oven to 400ºF. Place bread cubes onto a baking sheet and bake for about 10-12 minutes until toasted. Remove from the oven and set aside.
In a food processor, combine all dressing ingredients until pureed smooth. Set aside.
In a large bowl, combine watermelon, remaining avocado cubes, arugula, and red onion. Gently fold in toasted ciabatta cubes.
Spoon on individual plates and drizzle with dressing. Sprinkle with feta if desired and serve immediately.
Nutrition info per 1 1/4 cup serving: 130 calories, 5.5 g fat, 3 g protein, 15 g carbohydrates, 3 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
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