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Pkelley
Panzanella salad
Italian salad with bread, tomatoes, peppers and avocado
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Ingredients
Directions
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Fry the ciabatta in the oven according to the instructions on the packaging. Allow to cool.
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Cut the tomatoes into pieces and the spring onion in rings. Squeeze out the lemon.
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Remove the seeds from the bell pepper and cut the flesh into pieces. Slice the parsley.
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Tear the bread into pieces and scoop the bread with the tomato, spring onions, peppers and parsley.
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Beat a dressing of the lemon juice and the oil. Season with pepper and salt. Sprinkle the salad with it.
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Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into slices.
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Divide the avocado over the salad. Bon appétit! .
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Nutrition
435Calories
Sodium13% DV305mg
Fat43% DV28g
Protein14% DV7g
Carbs12% DV35g
Fiber28% DV7g
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