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SoCal Summer Panzanella Featuring California Avocados

*Today's blog post is sponsored by California Avocado Commission | @ca_avocados.

All thoughts an opinions are my own.

So, um, like, if you know me, then you know my love for avocados runs deep. Like real deep.

So deep that when people ask me why I live in California, first I say sunshine, second, I say California avocados.

No really. I have a framed avocado picture behind my desk. It was a gift.

Like I said if you know me.

*see exhibit @ca_avocado below ;)

Needless to say, I am so excited to share this salad recipe with you because it combines my Italian roots with my love of California produce.

Panzanella is a Tuscan chopped salad made with bread that is popular in the Summer. While traditionally it is made with tomatoes, this SoCal Summer version is featuring sweet strawberries, juicy peaches and of course, a luscious California avocado. #heaven.

To add some crunch & spice there is some seasoned corn from the cobb and fresh mint to give it some necessary complexity.

Tied together with a traditional balsamic vinaigrette and rounded out with toasty bread, you have yourself a hearty meal perfect for a summer picnic or el fresco dining.

SoCal Summer Panzanella with California Avocados

Total Prep/Cook Time 40 Minutes | Serves 4 as main


1/3 cup balsamic vinegar

2 tsp Dijon mustard

½ tsp oregano

1-2 garlic clove

¾ cup olive oil

Salt and black pepper to taste


2 tbsp butter

2 corn on the cobb, shucked

1 tsp garlic powder

1/2 tsp cumin

¼ tsp cayenne

Salt and black pepper to taste


2 heads butter lettuce, roughly chopped

3 cups sliced strawberries

2 ripe peaches, pit removed and thinly sliced

3 cups cubed bread pieces; light toasted*

1 cup tightly packed, roughly chopped fresh mint

2 California Avocados, peeled and cubed

Optional Garnish, if you feeling extra fancy:

1-2 cups crumbled feta, goat or mozzarella cheese (vegan or traditional dairy)

Start by making the dressing. Add the balsamic vinegar, Dijon mustard, oregano, garlic clove(s) and olive oil into the blender. Blend until well combined. Add salt and pepper to taste. Set aside.

Then in a medium skillet with a lid, melt the butter over medium heat. Once melted add in the corn on the cobb. Cover with a lid and cook for 20-25 minutes, turning the corn every 5 or so minutes until all sides are cooked. Remove from the heat.

Put the corn in a bowl to keep the kernels from flying everywhere and use a sharp knife to carefully slice off the corn kernels. Then add in the spices and toss to evenly coat. Set aside.

In a large salad bowl, add in the lettuce, strawberries, peaches, corn kernels and half the bread cubes and half the California avocado cubes.

Then add in the dressing and toss to evenly coat.

Divide up among serving bowls and garnish each bowl with ¼ the remaining bread and California avocado cubes each.

Serve immediate and enjoy.

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