Ingredients

1/2 cup olive oil 1/3 loaf crusty French, Italian or sourdough bread, cut into 3/4-inch cubes Salt to taste, plus 1 teaspoon Freshly ground pepper to taste, plus 1/2 teaspoon 2 ripe avocados, pitted, peeled and cut into 3/4-inch cubes 2 cups red or yellow cherry tomatoes, or a mixture, halved 2 bunches fresh cilantro, about 6 oz total weight, stemmed 5 tomatillos, husked and quartered 1 tablespoon fresh lime juice 2 tablespoons distilled white or white wine vinegar Lettuce leaves 6 green (spring) onions, thinly sliced

Description

Avocado And Tomatillo Salad, Recipe

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