Tomato And Avocado Salad - cooking recipe

Ingredients

3 1/2 tbsp butter
1/2 lb rye bread, diced
3 cloves garlic, peeled and finely chopped
2/3 cup freshly squeezed orange juice
1/2 cup white balsamic vinegar
1-2 tsp sugar
9 tbsp olive oil
2 heads baby romaine lettuce, finely chopped
1 1/4 lb tomatoes, chopped
2 None avocados, peeled, pitted and diced

Preparation

To make croutons, melt butter in a frying pan and toast bread until browned, working in batches. Add garlic and cook for 1-2 mins. Remove from pan and allow to cool.
Meanwhile, mix orange juice, vinegar and sugar and season. Gradually whisk in oil then toss with lettuce, tomatoes and avocados. Gently mix in croutons.