April 25th, 2024
Recipes
Garlicky Warm Bread Salad
Valentina P
- Difficulty
•
- Time 20"
Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted bread (rye is great here) joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 2 ounces arugula or spinach
- 1 large slice rye bread (or 2 small)
- 1 cup cherry tomatoes, quartered
- 1 small zucchini, quartered and sliced
- 1/2 avocado, diced
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, chopped Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini (we use this one)
- 1 tablespoon water
- salt and pepper, to taste
Instructions
- Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
- Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
- Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
- Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.
Recipe Notes
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Nutrition
Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted grain-free bread joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 2 ounces arugula or spinach
- 1 large slice grain-free bread (like this recipe)
- 1 cup cherry tomatoes, quartered
- 1 small zucchini, quartered and sliced
- 1/2 avocado, diced
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, chopped Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 tablespoon water
- salt and pepper, to taste
Instructions
- Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
- Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
- Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
- Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.
Nutrition
Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted grain-free bread joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.
How To MakeDiet Type: Low-carb
Shopping List
-
Salad
- 2 ounces arugula or spinach
- 1 large slice low-carb bread
- 1 cup cherry tomatoes, quartered
- 1 small zucchini, quartered and sliced
- 1/2 avocado, diced
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, chopped Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 tablespoon water
- salt and pepper, to taste
Instructions
- Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
- Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
- Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
- Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.
Nutrition
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What you should eat next
Garlicky Warm Bread Salad
PT20M 2 ounces arugula or spinach 1 large slice rye bread (or 2 small) 1 cup cherry tomatoes, quartered 1 small zucchini, quartered and sliced 1/2 avocado, diced 2 tablespoons extra-virgin olive oil 6 garlic cloves, chopped 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini (we use this one) 1 tablespoon water salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
