Cornbread Panzanella with Buttermilk Lime Dressing

This cornbread salad with buttermilk lime dressing is as Southern as it gets! With sweet Vidalia onions, local tomatoes to go with crunchy cornbread croutons and herb packed buttermilk lime dressing.

Salad:
1½ lb tomatoes, preferably heirloom, in wedges
1 head leaf lettuce
6 radishes, thinly sliced
½ large Vidalia onion, peeled and sliced as thinly as possible

Buttermilk-Lime Dressing:
¾ cup buttermilk, preferably organic
5 tablespoons freshly squeezed lime juice (from about 2-3 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
¼ cup finely chopped basil
¼ cup finely chopped parsley
¼ cup finely chopped green onion
Salt, 
black pepper to taste

Thin, Crispy Cornbread:
1 tablespoon unsalted butter
½ cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1½ cups lowfat buttermilk
2 tablespoons avocado oil or extra-virgin olive oil

View the full recipe at Avocado A Day →