Tomato, Avocado, and Bread Salad
This is an easy dish to throw together at the last minute when company comes over. It’s also a great way to use the leftovers in your fridge. Need to get rid of the bread that will turn stale soon? Try this!! I’ts simple, delicious, and easy. A real crowd-pleaser.
2 cups fresh bread cut into small cubes
1 avocado diced
2 medium heirloom tomatoes diced
5 spears Asparagus cut into 1-inch pieces
1 shallot minced
1 clove garlic minced
½ cup olive oil
– Dice heirloom tomatoes and set aside in serving bowl
– Cut fresh bread of your choice ( a wholegrain bread gives an earthiness to this dish) into small bit- size cubes.
– Lightly dress bread with ¼ cup olive oil, and mix so olive oil covers all sides of the bread.
– Lay cubes of bread out on baking sheet in one layer.
– Broil bread in oven for 3-4 minutes. Be very careful! The bread will burn quickly under the broiler so keep an eye on it.
– Heat 2 tablespoons of olive oil in sauté pan, and add minced shallot and garlic to sauté pan when oil becomes hot.
– After 2 minutes of shallots sautéing, add asparagus and zest of one lemon and sauté until shallots become translucent and asparagus lightly browns, another 3-4 minutes.
– Once translucent, turn off heat, add juice of one lemon, the rest of the reserved olive oil and mix.
– Add toasted bread and shallot vinaigrette to tomatoes, and mix thoroughly.
– Cut the avocado in half and remove pit. With the skin still on, score a checker mark pattern of about ¼ inch cubes into each half.
– Invert the skin, so you push out the fruit of the avocado (the cubes should pop right out). If they need a little help, scoop them out with a spoon, and you have nicely diced cubes without the mess.
– Add the avocado to the rest of the dish, and lightly
mix so as not to mash the avocado
– Season with salt and pepper to taste.
Serve right away while bread it still slightly crunchy.