Coconut mint raspberry panzanella

Indulge in the refreshing flavors of coconut, mint, and raspberry with this delightful panzanella salad. A combination of sweet and savory notes in every bite.

Ingredients:

• 2-3 cups hearty bread, cubed (gluten-free if necessary)
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic
• 1 teaspoon coconut oil
• 2 cups cooked garbanzo beans
• 2 green onions, diced
• 4 cups lettuce
• 1 cup raspberries
• 1/2 cup radish, broccoli, or alfalfa sprouts
• salt and black pepper, to taste
• 1/2 cup mint leaves, roughly chopped
• 3 tablespoons orange juice
• 2 tablespoons rice vinegar
• 2 tablespoons coconut oil
• salt and black pepper, to taste

Instructions:

1. Preheat the oven to 200 °C. Coat the cubed bread with 1 tablespoon of oil, salt, and pepper on a baking pan.
2. Bake the bread for 10-15 minutes until it turns deep golden brown. Transfer it from the pan to a large serving bowl.
3. On the same baking pan used for the bread, mix the onion and whole garlic cloves with the remaining teaspoon of oil, salt, and pepper. Roast for 10-20 minutes until the onions become golden and tender. Once done, remove from the oven, peel the skin from the garlic cloves, and mash them.
4. Combine the roasted onions, mashed garlic, and garbanzo beans with the bread cubes.
5. While the onions are roasting or cooling, prepare the dressing: Put all the ingredients in a food processor and blend until the mint breaks down into a puree, creating a creamy mixture. Adjust the seasoning to taste as needed.
6. Add lettuce, raspberries, and green onions to the serving bowl with the bread mixture. Spoon the dressing on top according to your preference, tossing everything together well. Season with more salt and pepper if desired.

Summary:

• Calories: 1437 kcal
• Fat: 60 g
• Protein: 49 g
• Carbs: 184 g
• Potassium: 2470 mg
• Magnesium: 322 mg