Cornbread and Grilled Portabella Panzanella Salad

Recipe Couresty of Joseph B., Flik Independent School Dining Chef Manager



1/2 cup avocado, 1-inch cubed
1 lemon, zested and juiced
8 oz. day-old cornbread, grilled and cut into 1-inch cubes (about 2 cups)
1/2 cup sweet onion, sliced
1/2 cup grape tomatoes (yellow and red if possible), halved
1/2 cup cucumber, seeded and ½-inch cubed
1/4 cup fresh basil leaves, chopped
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
4 portobella mushrooms, grilled, stemmed, 1-inch cubed and drained of any residual liquid
2 Tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil


Cut avocado and mix with the lemon juice. Combine all the other ingredients besides vinegar and oil in a large bowl. Add in the avocado. Drizzle oil and vinegar and toss gently to combine. Place in chilled serving bowls and serve.

Makes 2 entree servings or 4 appetizer servings.


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