Rinse and chop the 3 whole romaine lettuce leaves, then place them into a bowl of water with a pinch of salt. Soak for 10 minutes.
Meanwhile, slice the 1/2 whole avocado in half, remove the seed and the skin, and then slice into thin strips. Cut the 1/2 cup of cherry tomatoes in half.
Place the 2 slices of sprouted whole wheat bread slices into a toaster and cook until crispy. Then, break apart each slice into bite sized croutons.
Add the 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tbsp of red wine vinegar, 1 tsp of dijon mustard, 3/4 tsp of worcestershire sauce, 2 tbsp of parmesan cheese, 1/8 tsp of sea salt, and 1/2 tsp of black pepper into a glass cup and whisk together.
Place the romaine lettuce leaves into a salad bowl, along with the avocado slices, cherry tomatoes, and croutons. Then, top everything with the dressing.