Puff-zanella Salad

A summery, California-inspired twist on panzanella salad with Alexia Organic Yukon Select Puffs standing in for the toasted bread, cherry tomato, avocado, corn, arugula and burrata.

5min. Prep Time
22min. Total Time



  • 1 Bag Alexia Organic Yukon Select Puffs (16 oz)
  • 2 T Honey
  • 1 T Dijon Mustard
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 Large Garlic Clove, minced
  • ¼ C Balsamic Vinegar
  • ¼ C Extra Virgin Olive Oil
  • 6 C Baby Arugula
  • 1 C Cherry Tomatoes
  • 1 Avocado, sliced
  • 2 Ears Corn, kernels
  • 4 oz Burrata Cheese, torn
  1. Preheat oven to 425 ̊ F.
  2. Place Alexia Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 20-22 minutes, flipping halfway through to ensure maximum crispiness.
  3. In a small bowl, whisk together honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
  4. Toss arugula with vinaigrette in a large salad bowl. Top with tomatoes, avocado, corn, puffs and burrata.