Avocado & Tomatillo Salad
Irene Lockwood
Cook on Stove Top
ingredients
- 1/2 cup olive oil, divided
- 1/3 loaf crusty French or Italian bread, cut into 3/4-inch cubes
- 1 teaspoon salt, plus salt to taste
- 1/2 teaspoon pepper, plus to taste
- 2 ripe avocados, pitted, peeled, cut to 3/4-inch cubes
- 2 cups red or yellow cherry tomatoes, halved
- 2 bunches fresh cilantro
- 5 tomatillos, husked & quartered
- 1 tablespoon fresh lime juice
- 2 tablespoon distilled white wine vinegar
- lettuce leaves
- 6 green onions, thinly sliced
directions
- 1
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 & 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 heat and let cool.
- 2
In a bowl, combine avocado, cherry tomatoes & cilantro. Set aside. In a blender or food processor, combine tomatillos, lime juice, vinegar, the remaining 1/4 cup olive oil, 1 teaspoon salt & 1/2 teaspoon pepper. Blend well to form a smooth dressing.
- 3
Pour the dressing over the avocado mixture and toss lightly to mix. When almost fully mixed, add the croutons and continue to toss until all ingredients are evenly distributed.
- 4
To serve. line a platter or individual salad bowls with lettuce leaves. Spoon avocado mixture on top, Garnish with Green onions and serve immediately.
Source: Irene Lockwood
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