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Tomato, Avocado, and Migas Salad with Buttermilk Dressing

Migas are Spanish in origin and refer to little bits of fried bread that are fluffy in the middle and crisp on the outside. Do we have your attention?!? Tossed with all the marvels of a summertime farmer’s market, this salad is the perfect accompaniment to any warm weather entrée. Or, to make it into a complete meal, add grilled shrimp or chicken.

Tomato, Avocado, and Migas Salad with Buttermilk Dressing

4 cups coarse bread (such as sourdough), crusts removed
2 tbs. whole milk
2½ tbs. olive oil
2 ears corn
2 large, ripe avocado
1 large lime, juiced
2 green onions, sliced
1½ lbs. tomatoes, a mixture of size and color
scant ½ cup mayonnaise
smidgen Dijon mustard
½ garlic clove, grated
½ cup chives
⅔ cup buttermilk

Tear the bread into pieces and toss with the milk and 1 tbs. of water. Leave to soak for 20 minutes. Gently squeeze the bread to remove the excess liquid (though not all). Heat 2 tbs. oil in a skillet over medium heat and cook until golden and crisp, turning often. Season and cook a few minutes more.

Grill or griddle the ears of corn until tender and browned in places. Using a sharp knife, cut the kernels off the cob, toss with ½ tbs. olive oil and put them on a serving platter.

Halve and stone the avocado, cut into wedges and add to the platter. Sprinkle with the lime juice and season. Cut the tomatoes into pieces of equal size and add to the platter with the green onions. Top with the migas.

Whisk together the mayonnaise, mustard, garlic, chives, and buttermilk. Drizzle over the salad and serve.

2 Comments Post a comment
  1. Jinny #

    Absolutely delicious!!!! Perfect summer meal!

    August 8, 2017

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