Directions:
- In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons.
- Remoulade Sauce:
- Combine all the ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
- Yield: 2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 846.05 Kcal (3542 kJ) | ||
| Calories from fat | 728.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.91g | 124% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 841.6mg | 35% | |
| Potassium | 981.93mg | 21% | |
| Total Carbs | 24.14g | 8% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 10.79g | 43% | |
| Protein | 13.37g | 27% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 0.5mg | 3% | |
| Calcium | 406.7mg | 41% | |
| Amount Per 100 g | |||
| Calories | 278.66 Kcal (1167 kJ) | ||
| Calories from fat | 239.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.65g | 124% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 2% | |
| Sodium | 277.19mg | 35% | |
| Potassium | 323.42mg | 21% | |
| Total Carbs | 7.95g | 8% | |
| Sugars | 1.74g | 21% | |
| Dietary Fiber | 3.55g | 43% | |
| Protein | 4.4g | 27% | |
| Vitamin C | 4.8mg | 24% | |
| Iron | 0.2mg | 3% | |
| Calcium | 134mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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