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Avocado and Tomatillo Salad with Croutons
1/3 Loaf Crusty French; Italian, or Sourdough bread
2 Avocados; peeled and seeded
1 Basket Cherry tomatoes; washed and stemmed (red; yellow or both)
2 bn Cilantro leaves; washed
5 Tomatillos; wash, peel, core
1 tb Fresh lime juice
2 tb White vinegar
1 ts Salt
1/2 ts Freshly-ground black pepper
1 bn Scallions; washed, sliced thin
4 Lettuce leaves; for lining plates
1/2 c Olive oil
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.
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