This salad would be equally yummy with avocado oil.
Author:Mary Leir
Prep Time:20
Total Time:20 minutes
Yield:6 servings 1x
Ingredients
Scale
4 oz. (1/2 package) Louisville Vegan Jerky – Maple Bacon, cut into 1/2-inch slivers
2 large or 4 medium-size luscious red ripe tomatoes, chopped
Coarse salt (kosher or sea) and freshly ground black pepper
4 slices rustic country-style bread, cut into 1/2-inch cubes
Extra-virgin olive oil
1/2 bunch chives, chopped
2 teaspoons chopped fresh dill, chopped
1 red onion , thinly sliced
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/3 cup balsamic vinegar
4 cups loosely packed arugula, salad mix, or romaine, torn into bite-sized pieces
1 large avocado, sliced
Instructions
Combine tomatoes with salt and pepper in a large bowl. Let stand 5 minutes.
Heat 4 tablespoons olive oil in a large skillet. Add the bread cubes to the pan and cook over medium heat until well browned, stirring often, 5 to 8 minutes. Turn off heat and let crouton cool in pan.
Add chives, dill, sliced onions, garlic, lemon juice and vinegar to the tomatoes. Toss gently and adjust seasoning. Add arugula or greens to tomato mixture, drizzle with 1/4 cup olive oil and toss again.
Divide tomato mixture and avocado slices among 4 plates. Finish each plate with a few more grinds of black pepper. Sprinkle evenly with vegan jerky and croutons.