Avocado and Tomatillo Salad

In a frying pan over medium heat, warm 1/4 cup of the olive oil. Add the bread cubes and shake the pan to coat the cubes lightly on all sides. Sprinkle with salt and pepper to taste, reduce the heat to medium-low and toast, shaking the pan occasionally, until golden brown on all sides, about 15 minutes. Remove from the heat and let cool.

In a bowl, combine the avocados, cherry tomatoes and cilantro; set aside. In a blender or a food processor fitted with the metal blade, combine the tomatillos, lime juice, vinegar, the remaining 1/4 cup olive oil, the 1 teaspoon salt and the 1/2 teaspoon pepper. Blend well to form a smooth dressing.

Pour the dressing over the avocado mixture and begin to toss lightly to mix. When almost fully mixed, add the croutons and continue to toss until all the ingredients are evenly distributed.

TO SERVE: Line a platter or individual salad bowls with lettuce leaves and spoon the avocado mixture on top. Garnish with the green onions and serve immediately.