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Avocado Salad with Gluten-Free Cheesy Croutons

Course: Salad
Author: Amie Valpone


  • 4 cups organic mixed salad greens (baby spinach, arugula)
  • 2 medium ripe avocados peeled, pitted and diced
  • 1/4 cup whole raw almonds
  • 1/4 cup dried cranberries
  • 2 ½ Tbsp. vegan parmesan cheese Go Veggie! brand

Crouton Ingredients

  • 6 slices gluten-free bread cut into cubes
  • 3 Tbsp. olive oil
  • 1/2 cup vegan parmesan cheese
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • ¼ tsp. dried thyme


  • Preheat oven to 400 degrees F.
  • Toss bread with olive oil, Parmesan cheese, sea salt, pepper and thyme. Place on a baking sheet and bake until golden brown and crisp.
  • Meanwhile, whisk dressing ingredients: lemon juice, olive oil, sea salt and pepper in a small bowl; set aside.
  • In a large bowl, combine mixed salad greens, avocados, almonds and cranberries. Toss with lemon juice dressing to coat. Add vegan parmesan cheese and serve with baked croutons.