Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 tablespoons water
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon hot sauce
- 2 cups toasted French bread cubes,
- 4 cups cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 cup red onion, finely chopped
- 1/3 cup avocado, diced and peeled
- 1/2 teaspoon salt
Directions[]
- Combine water, mayonnaise, lemon juice, and hot sauce, stirring with a whisk.
- Combine French bread cubes, cherry tomatoes, parsley, red onion, avocado, and salt; toss with mayonnaise mixture.
Yield: 4 servings