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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 6
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| This home-style salad showcases the wonderful contrasts present when rich, creamy avocado, sharp-tasting tomatillos and crunchy croutons come together. The vegetables must be at their peak of ripeness for the best results. The avocado should be only slightly soft, so it holds up during tossing. |
RECIPE INGREDIENTS
| 1/2 cup olive oil |
| 1/3 loaf crusty French, Italian or sourdough bread, cut into 3/4-inch cubes |
| Salt to taste, plus 1 teaspoon |
| Freshly ground pepper to taste, plus 1/2 teaspoon |
| 2 ripe avocados, pitted, peeled and cut into 3/4-inch cubes |
| 2 cups red or yellow cherry tomatoes, or a mixture, halved |
| 2 bunches fresh cilantro, about 6 oz total weight, stemmed |
| 5 tomatillos, husked and quartered |
| 1 tablespoon fresh lime juice |
| 2 tablespoons distilled white or white wine vinegar |
| Lettuce leaves |
| 6 green (spring) onions, thinly sliced |
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DIRECTIONS
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.
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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.
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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.
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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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
22g |
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