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Panzanella with raspberry and coconut mint » Simple and Healthy Recipe! ✅

This salad was inspired by all the ingredients I had on hand, and when left to sit at room temperature for an hour or so before eating, the raspberries exude their flavor into the dressing and bread. For bread, you can use any hearty day bread. The lettuce in this is a mix of delicate leaves, though if you’re in the mood for something more substantial, any type of mild-flavored green should suffice. —Rebekah Fallihee | GUTSy Performance Nutrition

ingredients
  • Salad:
  • 2-3 cups generous bread, cubed (gluten-free if needed)

  • 1 tablespoon coconut oil

  • 1 medium onion, chopped

  • 2 cloves of garlic

  • 1 teaspoon coconut oil

  • 2 cups of cooked chickpeas

  • 2 green onions, diced

  • 4 cups of lettuce

  • 1 cup of raspberries

  • 1/2 cup radish, broccoli, or alfalfa sprouts

  • salt and black pepper, to taste

  • Dress:
  • 1/2 cup mint leaves, coarsely chopped

  • 3 tablespoons of orange juice

  • 2 tablespoons of rice vinegar

  • 2 tablespoons coconut oil

  • salt and black pepper, to taste

Indications
  1. Preheat oven to 400 degrees F. On a baking sheet, season the diced bread with 1 tablespoon of the oil and season with salt and pepper.

  2. Once all the bread is covered, bake for 10-15 minutes or until the bread pieces are golden brown. Remove from skillet to a large serving bowl.

  3. In the same skillet used for the bread cubes, sauté the onion and whole garlic cloves. Season with the remaining teaspoon of oil and a little more salt and pepper. Grill for 10-20 minutes or until onions are golden brown and tender. Remove from the oven, remove the garlic cloves from the skin and mash them.

  4. Sauté the onions and garlic in the bread cubes. At the same time add the chickpeas.

  5. While the onions are cooking/cooling, prepare the dressing: place all ingredients in a food processor. Blend until the mint has been pureed and becomes a creamy mixture. Taste for seasoning and adjust if necessary.

  6. In the serving bowl with the bread mixture, gently add the lettuce, raspberries, and green onions. Spoon dressing on top, stopping when you have all you want (you can have a little more). Mix everything together and season to taste with more salt and pepper.

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