Plum, avocado and tarragon salad recipe | Sainsbury`s Magazine

Ingredients

• 150g slightly stale ciabatta
• 7 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• ½ garlic clove, crushed
• 1⁄4 tsp fine sea salt
• 1 x 20g pack tarragon, leaves finely chopped (reserve some for garnish)
• 2 x 80g bags watercress, spinach and rocket salad
• 2 ripe avocados, stoned and sliced
• 6 plums, stoned and roughly sliced
• 50g pine nuts, toasted