Warm avocado salad with spicy chorizo
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Warm avocado salad with spicy chorizo

By Lesley Waters

Contains pork – recipe is for non-Muslims only
An easy-to-make advocado salad for a main meal that’s ready in 20 minutes

  • Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 430
  • fat 31g
  • saturates 7g
  • carbs 26g
  • sugars 1g
  • fibre 4g
  • protein 12g
  • salt 1.42g

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

Method

  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.

  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.

  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.

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