Avocado And Tomatillo Salad With Croutons
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 bunches
Cilantro Leaves (washed)1 tbsp
Lime Juice (fresh)2 tbsps
White Vinegar1 tsp
Salt1 tsp
Black Pepper (fresh)1 cup
Olive OilDirections:
1
Cut bread, with crusts, into 3/4-inch cubes
2
In a frying pan, heat 2 tablespoons olive oil and add bread cubes shaking to lightly coat
3
Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes
4
Remove from heat and cool to room temperature
5
Dice the avocados in 3/4-inch cubes, place in a bowl
6
Cut cherry tomatoes in half, add to avocados along with cilantro leaves
7
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
8
Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed
9
Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top