• 3 slices rye bread, cut into 3/4-inch pieces
  • 5 tablespoons olive oil, divided
  • 1 cucumber, peeled, seeded and chopped
  • 1 large red bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 avocado, peeled, pitted and cut into 1/2-inch pieces
  • 1 large head romaine lettuce, chopped, about 6 cups
  • 1/2 cup chopped red onion
  • 8 ounces thinly sliced pastrami, cut into 1/2-inch pieces
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 425 F.
  2. Place the rye bread into a bowl and toss with 1 tablespoon of the oil. Arrange in a single layer on a large baking sheet and bake until lightly browned and crisp, 7-8 minutes. Remove from the oven and let cool.
  3. Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl; toss well. Combine the vinegar, mustard, honey, salt and pepper in a separate bowl. Slowly whisk in the remaining 4 tablespoons oil. Pour the mixture over the salad and toss well to coat. Serve immediately.