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Ingredientes
- 1/3 loaf Crusty French, Italian, or possibly sourdough bread
- 2 x Avocados peeled and seeded
- 1 x basket Cherry tomatoes washed and stemmed (red, yellow or possibly both)
- 2 bn Cilantro leaves washed
- 5 x Tomatillos wash, peel, core
- 1 Tbsp. Fresh lime juice
- 2 Tbsp. White vinegar
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 bn Scallions washed, sliced thin
- 4 x Lettuce leaves for lining plates
- 1/2 c. Extra virgin olive oil
Direcciones
- Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2 Tbsp. extra virgin olive oil and add in bread cubes shaking to lightly coat. Sprinkle with salt and fresh grnd pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 min. Remove from heat and cold to room temperature. Dice the avocados in 3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add in to avocados along with cilantro leaves.
- In a blender or possibly mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 Tbsp. extra virgin olive oil, salt, black pepper and blend well to make dressing. Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add in croutons, continue tossing till proportionately mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 1433 | |
| Calories from Fat 1316 | 92% |
| Total Fat 148.11g | 185% |
| Saturated Fat 20.74g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2368mg | 99% |
| Potassium 1661mg | 47% |
| Total Carbs 32.13g | 9% |
| Dietary Fiber 21.0g | 70% |
| Sugars 4.48g | 3% |
| Protein 7.45g | 12% |
