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Warm avocado salad with spicy chorizo

Warm avocado salad with spicy chorizo

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A star rating of 4.8 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal430
fat31g
saturates7g
carbs26g
sugars1g
fibre4g
protein12g
low insalt1.42g
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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

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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Overall rating

A star rating of 4.8 out of 5.41 ratings
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