Warm avocado salad with spicy chorizo

Warm avocado salad with spicy chorizo

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(40 ratings)

Cook: 20 mins - 25 mins


Serves 4
An easy-to-make advocado salad for a main meal that's ready in 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal430
  • fat31g
  • saturates7g
  • carbs26g
  • sugars1g
  • fibre4g
  • protein12g
  • salt1.42g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small ciabatta, torn into small bite-pieces
  • 2 x 80g packs sliced chorizo



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 250g pack baby plum or cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 large, ripe avocado, halved, stoned and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 150g bag baby leaf and herb salad


  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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Comments, questions and tips

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10th Aug, 2012
One of the tastiest salads I've ever eaten, will be making this again and again.
13th Jun, 2012
Just made and enjoyed this for lunch today. Its dead simple to throw together despite the number of ingredients and I used very little in the way of pots. For my serving I added about half a chopped red pepper and half a red onion which I think really adds to the whole thing. I'm just getting used to the idea of avocado and it complimented the heat of the chorizo nicely, with the cooked tomatoes providing a lovely hit of juice and flavour. Making again this week!
10th Jun, 2012
Very tasty, I added prawns too. I must say though that it was very rich and heavy for a main course and would be better served as a small portion for a starter.
16th May, 2012
Made this for a lunch with friends..went down a storm. Really tasty with the chorizo and the avocado is a filling addition. I prepared the chorizo and tomatoes in advance and kept warm in the oven on a low heat so that I could enjoy the pre meal chat! Didn't add any sugar..it was delicious. Will definately make this again.
7th May, 2012
So easy and delicious! I'll use a bit less oil next time as the chorizo produces its own when fried.
17th Mar, 2012
Absolutely fabulous flavours.
12th Dec, 2011
Very nice! I baked my croutons with 1/2 tblsp of oil to save on some fat and calories, but you really wouldn't have noticed the difference. very nice indeed! Will be doing again :o)
29th Oct, 2011
FAB! As a main course or a starter... firm favourite with everyone I cook this for!
23rd Jun, 2011
So gorgeous, perfect summer meal. Fried some sliced mushrooms in with the tomatoes, and added raw red pepper with the salad for crunch which was great. Had some whole black olives lying around so threw in a handful of those also, very complementary with the chorizo. Will definitely make this again.
13th Jun, 2011
Easy and delicious!


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