• 1serving

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 Crusty French, Italian, or sourdough bread

  2. 2 Avocados - peeled and seeded

  3. 1 Cherry tomatoes - washed and stemmed (red, yellow or both)

  4. 2 Cilantro leaves - washed

  5. 5 Tomatillos - wash, peel, core

  6. 1 tablespoon 15ml Fresh lime juice

  7. 2 tablespoons 30ml White vinegar

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 1 Scallions - washed, sliced thin

  11. 4 Lettuce leaves - for lining plates

  12. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

  1. Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2 tablespoons olive oil and add bread cubes shaking to lightly coat. Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes. Remove from heat and cool to room temperature. Dice the avocados in 3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add to avocados along with cilantro leaves.

  2. In a blender or mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 tablespoons olive oil, salt, black pepper and blend well to make dressing. Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top.


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