An easy-to-make avocado salad for a main meal that's ready in 20 minutes, great for the busy mum or dad! This recipe is ideal for a summer’s day or Christmas time; the green and red colours complement the spirit of Christmas well and will look spectacular on your dinner table whether it be at Christmas or in mid summer.
Ingredients
- 4 tbsps olive oil
- 1 ciabatta (small, torn into small bite-pieces)
- 80 grams chorizo (packs sliced)
- 250 grams plum tomatoes (pack baby, halved)
- 2 tbsps balsamic vinegar
- 1 pinch sugar
- 1 avocado (large, ripe, halved, stoned and sliced)
- 150 grams salad (bag baby leaf and herb)
How to make Warm Avocado & Chorizo Salad
- 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.
- 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.
- Mix together and 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