Roast bread and avocado salad

Name: Roast bread and avocado salad
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1⁄2 Farmhouse bread (approx. 300 g); 1 Garlic clove; 5 TABLESPOONS Butter; 150 ml Orange juice; 100 ml white balsamic vinegar; 7-10 Tbsp salt, pepper; 2 TEASPOONS liquid honey; 8 TABLESPOONS Olive oil; 750 g Tomatoes; 3 Mini roman salads; 3 ripe avocados

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1⁄2 Farmhouse bread (approx. 300 g)
1 Garlic clove
5 TABLESPOONS Butter
150 ml Orange juice
100 ml white balsamic vinegar
7-10 Tbsp salt, pepper
2 TEASPOONS liquid honey
8 TABLESPOONS Olive oil
750 g Tomatoes
3 Mini roman salads
3 ripe avocados

Directions

1
For the toast, cut the bread into large pieces. Peel garlic and chop very finely. Heat butter in a large pan and roast bread in it in portions all around. Finally add garlic and fry briefly.
2
Remove from the pan and let it cool down.
3
For the vinaigrette, mix orange juice with vinegar, salt, pepper, honey and oil.
4
Wash the tomatoes and cut into large pieces. Clean, wash and cut the romaine lettuce into strips. Cut avocados in half and remove the stone. Remove the flesh, dice and immediately mix with the vinaigrette.
5
Add the tomatoes, lettuce and half a loaf of bread. Mix the rest of the bread into the salad just before serving.