Ingredients
Scale
- 3 green tomatoes, medium diced
- 3/4 cup corn kernals
- 1 avocado, medium diced
- 1/4 cup onion, small diced
- 3/4 cup red pepper, medium diced
- 3/4 cup green pepper, medium diced
- 3/4 cup queso freso, crumbled
- jalapeno, small diced, to taste
- 6 cups cubed bread
- salt
- pepper
- olive oil
Cilantro Lime Dressing:
- 1/2 cup olive oil
- 1 clove garlic, roughly chopped
- 1/2 teaspoon dijon mustard
- 1 tablespoon shallot, roughly chopped
- 3 tablespoons lime juice, about 1 1/2 limes
- 1/4 cup cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat a large pan over medium heat and dizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool.
- Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes.
- Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
- Pour dressing over the bread and vegetable mixture and stir until everything is combined.
Notes
You may want to pour dressing slowly over the salad to make sure you do not over dress the salad. Use as much as you would like, I used the entire amount.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Mexican, Gluten Free