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Spicy chorizo and avocado salad
Course: Salad

Spicy chorizo, tomato and avocado salad

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For a fresh-tasting lunch or light meal, try The Foodistas Spicy Chorizo and Avocado Salad. Visually stunning and varied in taste and textures, it is a perfect combination of ingredients.


  • 4 tbsp olive oil divided
  • 1 small ciabatta torn into small bite pieces
  • 160 g chorizo thinly sliced
  • 250 g cherry tomatoes halved
  • 2 tbsp balsamic vinegar
  • 1 pinch of sugar
  • 1 large avocado halved, stoned and sliced
  • 100 g baby leaf salad


  • Heat 2 tbsp of the oil over medium heat in a large frying pan. Toast the ciabatta in the pan for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
  • Add the chorizo to the same pan and dry-fry over medium heat for 2 minutes until it starts to give out a red oil.
  • Add the tomatoes and cook over high heat for 1-2 minutes until they start to soften. Remove from the heat and drizzle over the vinegar, add the sugar and season well with salt and black pepper.
  • Gently combine the sliced avocado, the baby leaf salad and the remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices.
  • Mix and serve immediately.
Serves: 4
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