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Grilled Panzanella Salad with Avocado, Crab and Goat Cheese

  • 6servings
  • 25minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) Extra Virgin Olive Oil

  2. 1 Garlic Clove, minced

  3. 1 teaspoon(s) Salt

  4. 1 loaf(s) Ciabatta Loaf, cut into thick slices

  5. 1 teaspoon(s) Cracked Black Pepper

  6. 1 medium Red Onion, cut into thick Slices

  7. 1 medium Red Bell Pepper, stem and seeds removed, cut into quarters

  8. 1 medium Yellow Bell Pepper, stem and seeds removed, cut into quarters

  9. 1 pound(s) Roma Tomatoes, cut into cubes and juices reserved

  10. 1 pound(s) Jumbo Lump Crab Meat, drained and picked through for shells

  11. 2 medium Avocados, ripe, peeled, cored and cut into cubes

  12. 1/2 cup(s) Balsamic Vinaigrette Dressing

  13. 1 tablespoon(s) Dijon Mustard

  14. 2 tablespoon(s) Fresh Basil, chopped

  15. 3/4 cup(s) Goat Cheese Crumbles

Instructions Jump to Ingredients ↑

  1. Preheat gas grill to medium high heat or prep charcoals for a charcoal grill.Whisk together olive oil, garlic, salt and pepper. Brush ciabatta slices, onion, red pepper and yellow pepper generously with olive oil mixture and grill until grill marks form, about 2-3 minutes for vegetables and 1-2 minutes for bread slices. Allow bread and vegetables to cool in the fridge for 5 minutes before cutting into cubes. In a large bowl gently toss together grilled bread, grilled vegetables, tomatoes, crab meat and avocados.

  2. In a medium bowl whisk together balsamic vinaigrette, mustard and basil until mixture is blended and smooth. Pour vinaigrette over salad, toss to incorporate, sprinkle goat cheese crumbles on top before serving.

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