Greek Salad with Polenta Croutons

Baked cubes of polenta are a great gluten-free alternative to croutons, perfect on this Greek salad packed with olives, tomatoes and feta!

Croutons:
1 1/2 cups organic whole or 2% milk
1 1/2 cups water
1 cup polenta
1 teaspoon Italian or Greek seasoning (I used a bend of oregano, basil and sun-dried tomato)
Olive oil spray

Dressing:
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
1/8-1/4 teaspoon crushed red pepper flakes

Salad:
2 cups grape tomatoes, halved
2/3 cup crumbled organic feta cheese
1/3 cup chopped kalamata olives
4-8 cups microgreens (I suggest a peppery one, like kale, radish or arugula)

View the full recipe at An Avocado A Day →