Photo: Anna Pelzer
Tomato-Cornbread Salad with Avocado and Cilantro
10 ingredients
30 min + 30 min
10 servings
openrecipes
"This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices."
Estimated Nutrition (whole recipe, rough)
439
Calories
6g
Protein
36g
Fat
30g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
- 1 1/2 pounds tomatoes, stemmed and cut into medium dice
- salt, to taste
- 2 medium garlic cloves, minced
- 1/2 large red onion, cut into small dice
- 1/4 cup chopped fresh cilantro
- 2 ripe avocados cut into medium dice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes