Tomato-Cornbread dish with Avocado Associate in Nursingd


  • five cups of one/2-inch cubed quick bread
  • made up of an 8.5-ounce box combine
  • 1 1/2 pounds tomatoes, stemmed
  • and take away medium dice
  • salt, to style
  • a pair of medium garlic cloves, minced
  • 1/2 massive red onion, cut into tiny
  • dice
  • 1/4 cup sliced contemporary cilantro
  • 2 ripe avocados cut into medium
  • dice
  • 1/4 cup oil
  • 2 tablespoons vino vinegar
  • Ground black pepper, to taste


change kitchen appliance rack to center position and warmth oven to 250 degrees. Place quick bread cubes on a cooking utensil with a rim; bake till bread is dried out, thirty minutes, then put aside to cool. Salt the tomatoes, stir within the garlic, and let stand until juicy, about 30 minutes.

Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand ten minutes before serving.

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