Avocado Toast Salad


Serves 2 to 4
1 small loaf focaccia bread, cut into 2-in (5 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
salt and pepper, to taste
4 cups (1 L) Little Gem lettuce
1 large avocado, cut into large chunks
4 semi-dried sun-dried tomatoes, sliced
2 tbsp (30 ml) pickled red onion, make ahead, recipe follows
4 radishes, cut into wedges
1 tbsp (15 ml) sweet pickled baby peppers
4 chives, cut into 1-in (2.5 cm) pieces
½ lemon, cut into wedges
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) white wine vinegar
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 medium red onion, thinly sliced


  1. Preheat oven to 375 F (190 C).
  2. Toss focaccia cubes with 1 tbsp (15 ml) olive oil and season with salt and pepper, to taste. Bake until golden brown, about 10 minutes. They should still be soft in middle. Allow to cool.
  3. Arrange focaccia cubes, lettuce, avocado, sun-dried tomatoes, red onion, radish, peppers, chives and lemon wedges on a platter.
  4. Whisk together lemon juice and remaining 1 tbsp (15 ml) olive oil with salt and pepper, to taste. Dress salad with vinaigrette right before serving.
  5. To make Picked Red Onion, in a small saucepan, bring vinegar, 3 tbsp (45 ml) water, sugar and salt to a boil and simmer until sugar and salt have dissolved. Allow to cool to room temperature.
  6. Put onions in a glass container. Pour vinegar mixture over onions and cover with a lid. Allow to sit in refrigerator overnight. Makes 2 cups (500 ml).
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