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

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Nutrition

Dairy-Free
Nut-Free
Vegan
Vegetarian

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