Spring Panzanella

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A Tuscan-inspired chopped salad with crunchy croutons!

Coline
Coline
138
Very easy

4 minutes

Prep time

5 minutes

Cook time

279 cal.

Per serving

Utensils

Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater

recipe

Asparagus (fresh)

Step 1

Wash & trim the asparagus. Cut off the bottom third of the spears. Slice the asparagus into 2-inch pieces.

Asparagus (fresh)

Step 2

Add the asparagus to a pot of salted boiling water. Cook for 2-3 min.

Cucumber

Step 3

Wash & cube the cucumber.

Country bread (sliced)

Step 4

Cut or tear the bread into chunks.

Asparagus (fresh)

Step 5

Drain the asparagus. Plunge into a bowl of icy cold water to stop the cooking.

Country bread (sliced)

Step 6

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.

Asparagus (fresh)

Step 7

Drain the asparagus.

Asparagus (fresh)
Cucumber
Lemon
Feta cheese (crumbled)
Country bread (sliced)

Step 8

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.

Mint (fresh)

Step 9

Garnish with chopped mint (optional).

Lemon

Step 10

Top with grated lemon zest (optional). Enjoy!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy279 cal.
Fat12 g
Carbohydrates32 g
Protein14 g
Fiber10 g

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.

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Spring Panzanella