California Caprese Chopped Salad

• 1 cup Crusty Bread Cubes, 1/2" Pieces
• 1/2 teaspoons Garlic Powder
• 2 cups Cherry Tomatoes, Halved Or Quartered
• 1/2 cups Red Onion, Chopped
• 10 whole Fresh Basil Leaves, Chopped
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Sea Salt
• 1 dash Fresh Ground Black Pepper
• 1/4 cups Balsamic Vinegar
• 4 ounces, weight Fresh Mozzarella, Cubed
• 1 whole Avocado, Peeled, Pitted And Chopped Into 1/2" Pieces
• Olive Oil Spray

1. Preheat oven to 350 F. Lay bread cubes onto a baking sheet and spray with olive oil spray. Toss to coat, then sprinkle with garlic powder. Bake for 10 minutes, flipping halfway through cooking.
2. Meanwhile, add chopped tomatoes, red onion, basil, olive oil, sea salt, pepper, and balsamic vinegar into a large bowl. Toss to mix, then place in refrigerator while the bread cubes toast.
3. Remove bread from oven when lightly toasted. Add toasted bread cubes to the salad, along with the mozzarella and avocado. Toss to coat and serve immediately.
4. Nutrition Info per 1 1/2 cups: 280 calories, 16 g fat (10 g unsaturated), 11 g protein, 18 g carbohydrates, 5 g fiber

crusty bread, garlic, cherry tomatoes, red onion, fresh basil, olive oil, ubc, ground black pepper, ubc, mozzarella, avocado, olive oil spray

Taken from tastykitchen.com/recipes/salads/california-caprese-chopped-salad/ (may not work)