0.0 – 0 reviews • Avocado
| Level: |
Intermediate |
| Total: |
20 min |
| Active: |
15 min |
| Yield: |
4 to 6 servings |
Ingredients
- 4 thick-cut slices sourdough bread, cut 1-inch thick
- 1/4 cup olive oil, plus more for brushing the bread
- 1 to 2 garlic cloves
- 6 tablespoons Parmesan cheese, grated
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 1 lemon, juiced and zested
- 1 bunch chives, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 heads little gem lettuce, washed and cored
Instructions
- Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
- Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
- Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
- Place the bread on a cutting board and cut into 1-inch cubes.
- Slice the red onion and avocado and set aside.
- Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
- In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands–they’re the best tools.
- Plate the salad, sprinkle with the remaining sliced chives and enjoy.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
263 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
9 g |
| Cholesterol |
4 mg |
| Sodium |
415 mg |
