Avocado salad

Avocado salad

Suggested material offered in store

Ingredients

1/2 cup Stefano's olive oil
4 cups of country bread
2 avocados, sliced
2 tablespoons dill, chopped
3 Lebanese cucumbers, diced
1/2 fennel, chopped
1/2 cup Savello cheese, coarse grated 
1 cup italian parsley
Salt and pepper to taste
Balsamic or white vinegar, to taste


Preparation

Preheat the oven at 350F

Cut into cubes the bread. Season with salt and pepper and add a little olive oil. Place on a baking sheet and bake 10 to 15 minutes or until croutons are golden. Reserve.

In a large bowl, combine avocado, cucumber, fennel, dill, Savello cheese, parsley and croutons. Season with salt and pepper and add a drizzle of olive oil and white or balsamic vinegar. Serve immediately.


Yield

4 servings.


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