Easy Avocado Salad with Crispy Homemade Croûtons

Easy Avocado Salad with Crispy Homemade Croûtons

Ready in: 10 minutes
Yield: 3 servings

For the croûtons:

2 slices of white bread
2 tablespoons of butter
freshly ground pepper
1 fresh chili pepper

1. Cut the white bread into cubes. Rinse the chili with cold water. Trim off the green stem end and cut the chili in half. Scrape out the seeds, if you prefer a less spicy flavour. Then, cut the pulp into small cubes.

2. Melt the butter in a small pan over low-medium heat. Add the chili and bread cubes and cook until golden brown, stirring often. 


For the avocado salad:

12.7 oz (360 g) lettuce leaves (Lollo Rosso or Lollo Bionda)
8.8 oz (250 g) cherry tomatoes
1 avocado
1 carrot
1.8 oz (50 g) pecan nuts
2-3 tablespoons olive oil
freshly ground pepper

1. Cut off the hard stalks from the lettuce, removing any yellow leaves. Wash and drain the lettuce leaves. Thoroughly pat them dry with kitchen paper, to remove any remaining liquid. Wash and drain the tomatoes.

2. Quarter the tomatoes. Cut the avocado in half, remove from the pit and cut the flesh into cubes. Wash, peel and grate the carrot. Use your hands to pick the salad into neat peaces.

3. Put the pecan nuts in a small non-stick skillet over medium heat. Roast, until fragrant and lightly toasted, stirring occasionally, about 1-2 minutes. Remove the skillet from the heat and transfer the pecan nuts to a plate to cool completely. Roughly chop them.

4. In a large bowl, combine the tomatoes, lettuce, avocado, carrot and olive oil. Season with salt and pepper and toss to mix. 

5. Sprinkle over with the pecans and croûtons. Serve topped with yogurt to taste.

Per serving:

Energy: 462 kcal / 1936 kJ
Fat: 38,6 g
Carbohydrates: 18,5 g
of which sugars: 5,6 g
Protein: 7,3 g
Fibre: 11,8 g

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