Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
50 min
Active:
30 min
Level:
Easy

Ingredients

Directions

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. 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.

IDEAS YOU'LL LOVE

Chicken Salad, Avocado and Cheddar Panini

Recipe courtesy of Trisha Yearwood

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

Recipe courtesy of Bobby Flay

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking