Ingredients
Salad
- 1 loaf Bread SRSLY Classic Gluten-Free Sourdough, cut into 1 inch cubes
- 1 tbsp olive oil
- 1 pluot, cut into slices
- 1 heirloom tomato, cut into slices
Dressing
- ½ cup olive oil
- Zest & juice of one small lemon
- 2 tbsp red wine vinegar
- 1 tbsp fresh chives, minced
- 1 tbsp fresh dill, minced
- 1 tsp garlic powder
- Salt & pepper to taste
Toppings
- ½ avocado, cubed
- ¾ cup Go Raw Sea Salt & Cracked Pepper Salad Toppers
Directions
- Heat a skillet over medium heat. Add olive oil and cubed bread, cooking until bread is lightly browned, about 10 minutes. Remove from heat.
- In a large bowl, whisk together all dressing ingredients. Salt & pepper to taste.
- Add the salad ingredients to the bowl and toss to fully coat. Let sit for at least 30 minutes so the dressing soaks into the bread.
- Before serving, top with the avocado and Go Raw Salad Toppers.
Recipe and photo by Dana Plucinski
