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Buttered Crouton Salad with avocado and smoked salmon


It’s a beautiful day when I start preparing a salad by taking out a crusty baguette and butter.

It’s a beautiful day when sunlight shines through my beer.

It’s a lovely day when I can successfully keep my giant kitten away from my smoked Alaskan salmon.

Also… it’s totally a wonderful day when I can find something simple and inspiring on the internet.  It’s a magical day when I see a person in the car next to me totally rocking out to Kelly Clarkson.  It’s a dang good day when I choose the fastest line at the grocery.

I find that beauty is simple, even if I’m not looking for it.


Beautiful crusty bread is a highlight in this salad.

As if this bread weren’t delicious enough we’re going to warm it and pan fry it in butter.  Of course then… we’ll sprinkle it with sea salt.

If it is your instinct  to stop there… I totally understand.


Vinaigrette is one of the easiest and most satisfying things to make.

This vinaigrette features Dijon mustard and salty capers.


Look at that beautifully creamy vinaigrette!  Can you even believe how pretty that is!?

And YES!  We’re totally adding avocado  too.


This salad is the marriage of 100% amazing ingredients.  Good lettuce, ripe avocado, dressing that you’re so proud you made yourself, and warm crunchy salty bread.  There’s smoked salmon too.  Beautiful wild caught salmon from Alaska.

With such lovely ingredients… there’s really no way that this can go wrong for you.  It’s beauty, indeed.

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When bread is salad… ooohhh what a wonderful day it is.

I’m so so smitten by this salad.

Actually… I’m really into all sorts of salads.

Here’s a few for you to mull over.

I love you…. and I do totally still love cookies… you know this to be true.

Spinach Feta and Blood Orange Salad

Green Israeli Couscous Salad

Roasted Tomato and Caramelized Onion Salad

Edamame and Toasted Coconut

Buttered Crouton Salad with avocado and smoked salmon

serves 2

Print this Recipe!

For the Dressing:

1 teaspoon Dijon mustard

1 teaspoon white wine or champagne viniagrette

1 teaspoon fresh lemon juice

1/4 cup olive oil

1 tablespoon capers, coarsely chopped

salt and pepper to taste

For the Salad:

1 small baguette sliced into about 12 thick slices, then sliced in half into half moon shapes

2 tablespoons butter

2 teaspoons olive oil

Salad greens, enough for 2 generous servings

1/2 ripe Haas avocado, sliced

enough smoked salmon for 2 generous servings, in bite size pieces

coarse sea salt and fresh cracked black pepper

To make the dressing, combine mustard, vinegar, and lemon juice in a small bowl.  Whisk with a fork to combine.  Slowly drizzle in the olive oil, whisking constantly.  The slow drizzle and whisking will emulsify the dressing.  Add the capers.  Add salt and pepper to taste.  Set aside.

To make the Salad, heat 1 tablespoon butter and 1 teaspoon oil in a medium sautee pan over medium heat.  Once butter is melted, add half of the bread pieces to the pan.  Cook until toasted, then flip and cook until toasted.  Remove from the pan, add the remaining butter and olive oil, and cook the remaining bread pieces.

On a serving plate, arrange salad greens.  Carefully drizzle as much dressing as you’s like onto the greens.  Toss to coat.  Top greens with sliced avocado, and smoked salmon pieces.  Top with warm bread pieces.  Sprinkle the salad with salt and pepper and serve immediately.