Spring Veg Bread Salad

We always have some leftover white bread, which I have found out to be a lovely addition to crispy vegetable salads. Here, I have cut the bread into cubes, fried them in plenty of butter, and then tossed them together with sliced avocado, radishes, tomatoes, peppers and roughly chopped rocket. Instead of oil and vinegar, I simply seasoned some buttermilk with salt, pepper and a squeeze of lemon juice, and used that as a salad dressing.

 

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