Recipe: Avocado and chorizo warm salad

Rating: 4.3 stars based on 811 reviews


  • 4 tbsp olive oil
  • 1 small ciabatta , torn into small bite-pieces
  • 2 x 80g packs sliced chorizo
  • 250g pack baby plum or cherry tomatoes , halved
  • 2 tbsp balsamic vinegar
  • pinch sugar
  • 1 large, ripe avocado , halved, stoned and sliced
  • 150g bag baby leaf and herb 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 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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