Bread Salad

Ingredients

4 slices	Wheat bread, medium-thick slices (1/4”-1/2”)
2 large	Eggs
2 medium	Avocados
2 stalks	Celery
1 medium	Tomato
½ c.	Dill, coarsely chopped
½ c.	Parsley, finely chopped
1 c.	Fresh coriander, leaves picked from stem
1 c.	Fresh mint, leaves picked from stem
1 medium-large	Lemon, juiced (3-4 T. strained juice)
2 T.	Lime juice (from concentrate is okay)
¾ c.	EVOO, separated
¼ t.	Coarse salt
¼ t.	Freshly grated pepper

Directions

• Preheat oven to 400°F. Cut bread into  bite-sized cubes, about 1/2” on a side.  Mist bread cubes with about ¼ c. EVOO, until bread cubes are  evenly coated.  Brown/crisp bread cubes in preheated oven for 5-10 minutes, or until lightly toasted.  Remove from oven and cool on baking sheet.
• Cut eggs, celery, and avocado into a small dice. Seed tomato and cut into a small dice.  Combine eggs, celery, avocado, and tomato.  Toss with salt and pepper, then add lemon juice and toss to combine.
• Combine herbs, bread cubes, and vegetables in a large bowl, and toss lightly. Grind additional pepper and salt over salad, and toss.
• Combine remaining EVOO with lime juice in bottle, and shake until it forms a loose emulsion. Pour over salad just before serving, so that bread cubes remain crisp upon presentation.
• Enjoy!