Monday, August 30, 2010

Avocado Salad

I found this recipe at Southern Living. It's an interesting way to get some healthy fats and veggies, and carbs all in one dish.

Avocado Salad

Yield: Makes 4 to 5 servings


  • 2 (3/4-inch-thick) French bread slices, cubed
  • 2 avocados
  • 1/2 cup firmly packed Bibb lettuce leaves
  • 1/4 cup watercress
  • 2 tomatoes, chopped
  • 1 celery stalk, sliced
  • Vinaigrette Dressing


Bake bread cubes at 350° for 10 minutes or until crisp and dry.

Cut 1/4 of 1 avocado lengthwise into thin slices, and chop remaining avocado.

Combine croutons, chopped avocado, lettuce, and next 3 ingredients in a large bowl; top with sliced avocado, and toss with Vinaigrette Dressing. Serve immediately.