Warm avocado salad with spicy chorizo

Name: Warm avocado salad with spicy chorizo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps olive oil; 1 small ciabatta, torn into small bite-pieces; 2 x 80g packs sliced chorizo; 250 grams pack baby plum or cherry tomatoes, halved; 2 Tbsps balsamic vinegar; 1 pinch pinch sugar; 1 large ripe avocado, halved, stoned and sliced; 150 grams baby leaf and herb salad

The recipe Warm avocado salad with spicy chorizo can be made in around 25 minutes. This dairy free recipe serves 4. One portion of this dish contains roughly 30g of protein, 48g of fat, and a total of 881 calories. If you have baby leaf and herb salad, balsamic vinegar, cherry tomatoes, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, you might also like recipes such as Chorizo Sliders with Spicy Avocado Spread, Warm chorizo & chickpea salad, and Warm chickpea, chorizo & pepper salad.

Instructions

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.

Ingredients you will need

Ciabatta

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

Drizzle over the vinegar, add the sugar and season well.

Ingredients you will need

Vinegar

Sugar

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.

Ingredients you will need

Olive Oil

Croutons

Tomato

Avocado

Chorizo

Equipment you will use

Frying Pan

Serve immediately.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

4Tbsps

olive oil 1small

ciabatta, torn into small bite-pieces 2

x 80g packs sliced chorizo 250grams

pack baby plum or cherry tomatoes, halved 2Tbsps

balsamic vinegar 1pinch

pinch sugar 1large

ripe avocado, halved, stoned and sliced 150grams

baby leaf and herb salad

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.