Avocado and Watermelon Panzanella

Step 1

Thaw avocado dices and pulp according to package instructions.

Step 2

Preheat the oven to 375°F.

Step 3

Spread the torn bread pieces on a baking sheet. Drizzle with 1 Tbsp. of olive oil and toss to coat. Toast in the oven for 10–12 minutes, stirring halfway, until golden and crisp. Let cool.

Step 4

In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, avocado pulp, white balsamic vinegar, honey, salt, and pepper. Set aside.

Step 5

In a large bowl, combine the watermelon, cucumber, mozzarella bocconcini, and avocado dices. Add the toasted bread pieces and gently toss to combine. Pour the dressing over the salad and gently mix until evenly coated. Add the torn basil leaves and toss lightly. Allow the salad to sit at room temperature for 10–15 minutes to let the flavors meld and for the bread to absorb some of the juices.