A Tuscan-inspired chopped salad with crunchy croutons!
Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater
Wash & trim the asparagus. Cut off the bottom third of the spears. Slice the asparagus into 2-inch pieces.
Add the asparagus to a pot of salted boiling water. Cook for 2-3 min.
Wash & cube the cucumber.
Cut or tear the bread into chunks.
Drain the asparagus. Plunge into a bowl of icy cold water to stop the cooking.
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.
Drain the asparagus.
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.
Garnish with chopped mint (optional).
Top with grated lemon zest (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.