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Gazpacho Salad with Avocado Dressing and Achiote Croutons

Yields: 4 servings
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Savory Spice Shop Ingredients
San Andreas Achiote Rub 1 oz bag $1.80

Ingredients:

  • For the croutons:

  • 1 large day-old sourdough baguette
  • 3 Tbsp. olive oil
  • 3 tsp. San Andreas Achiote Rub
  • For the dressing:

  • 1 avocado, scooped out of its skin
  • 1 cup water
  • 1 1/2 Tbsp. sherry vinegar
  • 1 1/2 Tbsp. San Andreas Achiote Rub
  • For the salad:

  • 6 Roma tomatoes, large dice
  • 1/2 green pepper, large dice
  • 1/2 cucumber, seeds removed and large dice
  • 1 avocado, large dice
  • 4 scallions, sliced

Directions:

For croutons: Preheat oven to 350 degrees. Cut baguette into ½-inch cubes and toss with oil and San Andreas. Arrange cubes in a single layer on a baking sheet and bake for 10 to 20 min. until golden brown and crispy. Remove from oven and set aside. For dressing: Place all ingredients in a blender and blend until smooth. Cover and refrigerate until ready to use. For salad: Combine ingredients together in a large bowl, toss with ¼ to ½ cup dressing and stir in 1 cup croutons.

Serving Suggestions:

You’ll have leftover dressing and croutons to use on top of your other favorite salads. Dressing keeps for a couple of days in a sealed container in the refrigerator. Croutons keep for a week in an airtight container in the pantry. Tip: Turn dressing into a chip or veggie dip by using ½ cup instead of 1 cup water.

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Gazpacho Salad With Avocado Dressing And Achiote Croutons

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

Gazpacho Salad with Avocado Dressing and Achiote Croutons


Yields: 4 servings

Ingredients:

  • For the croutons:

  • 1 large day-old sourdough baguette
  • 3 Tbsp. olive oil
  • 3 tsp. San Andreas Achiote Rub
  • For the dressing:

  • 1 avocado, scooped out of its skin
  • 1 cup water
  • 1 1/2 Tbsp. sherry vinegar
  • 1 1/2 Tbsp. San Andreas Achiote Rub
  • For the salad:

  • 6 Roma tomatoes, large dice
  • 1/2 green pepper, large dice
  • 1/2 cucumber, seeds removed and large dice
  • 1 avocado, large dice
  • 4 scallions, sliced

Directions:

For croutons: Preheat oven to 350 degrees. Cut baguette into ½-inch cubes and toss with oil and San Andreas. Arrange cubes in a single layer on a baking sheet and bake for 10 to 20 min. until golden brown and crispy. Remove from oven and set aside. For dressing: Place all ingredients in a blender and blend until smooth. Cover and refrigerate until ready to use. For salad: Combine ingredients together in a large bowl, toss with ¼ to ½ cup dressing and stir in 1 cup croutons.

Serving Suggestions:

You’ll have leftover dressing and croutons to use on top of your other favorite salads. Dressing keeps for a couple of days in a sealed container in the refrigerator. Croutons keep for a week in an airtight container in the pantry. Tip: Turn dressing into a chip or veggie dip by using ½ cup instead of 1 cup water.

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.