Avocado And Tomatillo Salad With Croutons

Recipe Ingredients

1/3		Crusty French, Italian, or sourdough bread
2		Avocados - peeled and seeded
1		Cherry tomatoes - washed and stemmed (red, yellow or both)
2		Cilantro leaves - washed
5		Tomatillos - wash, peel, core
1 tablespoon	15ml	Fresh lime juice
2 tablespoons	30ml	White vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Scallions - washed, sliced thin
4		Lettuce leaves - for lining plates
1/2 cup	118ml	Olive oil

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6133 broadcast 08-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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