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Avocado Salad

Southern Living NOVEMBER 1997

  • Yield: Makes 4 to 5 servings

Ingredients

  • 2 (3/4-inch-thick) French bread slices, cubed
  • 2 avocados
  • 1/2 cup firmly packed Bibb lettuce leaves
  • 1/4 cup watercress

Preparation

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.

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Avocado Salad Recipe

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