Cornbread and Grilled Portabella Panzanella Salad


  • 1/2 cup avocado, 1-inch cubed

  • 1 lemon, zested and juiced

  • 8 oz. day-old cornbread, grilled and cut into 1-inch cubes (about 2 cups)

  • 1/2 cup sweet onion, sliced

  • 1/2 cup grape tomatoes (yellow and red if possible), halved

  • 1/2 cup cucumber, seeded and ½-inch cubed

  • 1/4 cup fresh basil leaves, chopped

  • 1/2 tsp. Kosher salt

  • 1/2 tsp. freshly ground black pepper

  • 4 portobella mushrooms, grilled, stemmed, 1-inch cubed and drained of any residual liquid

  • 2 Tbsp. balsamic vinegar

  • 1/4 cup extra-virgin olive oil


  1. Cut avocado and mix with the lemon juice. Combine all the other ingredients besides vinegar and oil in a large bowl. Add in the avocado. Drizzle oil and vinegar and toss gently to combine. Place in chilled serving bowls and serve.

Makes 2 entree servings or 4 appetizer servings.

Recipe by Joseph B., Flik Independent School Dining Chef Manager

#nutfree #vegetarian #mushroomrecipecontest #sides

Tag Cloud
No tags yet.
  • Grey Vimeo Icon
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
Follow Us

2 International Drive

Rye Brook, NY 10573

  • White Vimeo Icon
  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon