Warm avocado salad with spicy chorizo

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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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.

Per serving

430 kcalories, protein 12g, carbohydrate 26g, fat 31 g, saturated fat 7g, fibre 4g, salt 1.42 g

'We really enjoyed the different tastes. It was great for supper and as a smaller quantity would make a stunning starter - a very good all rounder.'

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• stansfood

  05 November 2007

  stansfood rated and commented on this recipe

  

  once you have put this together, you will just be amazed at the flavours. excellent!

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• anemone

  02 January 2008

  anemone rated and commented on this recipe

  

  A family favourite. Great success as a dinner party starter. I often add some roasted pine nuts to this salad.

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 25 mins

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

Per serving

430 kcalories, protein 12g, carbohydrate 26g, fat 31 g, saturated fat 7g, fibre 4g, salt 1.42 g

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