Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Mango and Avocado Salad

Recipe courtesy of Sunny Anderson

Crab and Avocado Salad

Recipe courtesy of Food Network Kitchen

Avocado and Grapefruit Salad

Recipe courtesy of Ina Garten

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Avocado Lime Crema

Recipe courtesy of Ree Drummond

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Ultra-Creamy Avocado Smoothie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories