Warm avocado salad with spicy chorizo

Recipe uploaded by

Lesley Waters

8 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, sugar 1g, salt 1.42 g

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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

Preparation and cooking times

Cook 20 - 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, sugar 1g, salt 1.42 g

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