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Spicy chorizo and avocado salad
Salads
Spicy chorizo, tomato and avocado salad
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.
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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.

Ingredients

4 tbsp olive oil, divided
1 small ciabatta, torn into small bite pieces
160g/5½oz chorizo, thinly sliced
250g/9oz cherry tomatoes, halved
2 tbsp balsamic vinegar
1 pinch of sugar
1 large avocado, halved, stoned and sliced
100g/4oz baby leaf salad

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix and serve immediately.
Serves: 4
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