Name: Warm avocado salad with spicy chorizo
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 4 tbsp olive oil; 1 small ciabatta torn into small bite-pieces; 2 x 80g packs sliced chorizo; 250g pack baby plum or cherry tomatoes halved; 2 tbsp balsamic vinegar; pinch sugar; 1 large, ripe avocado halved, stoned and sliced; 150g bag baby leaf and herb salad

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Warm avocado salad with spicy chorizo

Warm avocado salad with spicy chorizo

Lesley Waters

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Serves 4

Easy

Cook: 20 mins - 25 mins

A star rating of 4.8 out of 5.46 ratingsRate

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An easy-to-make advocado salad for a main meal that's ready in 20 minutes

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 small ciabatta

torn into small bite-pieces
2 x 80g packs sliced chorizo
250g pack baby plum or cherry tomatoes

halved
2 tbsp balsamic vinegar
pinch sugar
1 large, ripe avocado

halved, stoned and sliced
150g bag baby leaf and herb salad

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Nutrition: per serving

kcal430
fat31g
saturates7g
carbs26g
sugars1g
fibre4g
protein12g
salt1.42g

low

Method

step 1

Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
step 2

Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
step 3

MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

Recipe from Good Food magazine, May 2004

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A star rating of 4.8 out of 5.46 ratings

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