Publications
Prep Time: 20
Servings: 4
Cooking Time: 10
Ingredients
- 150g - variety of young salad leaves
- 250g - cherry tomatoes, halved
- 4ml - salt and freshly ground black pepper, to taste
- 160g - chorizo, sliced
- 2 - large, ripe avocados, halved, pip removed, and sliced
- 30ml - balsamic vinegar
- 1pinch - sugar
- 1 - ciabatta, torn into small pieces
- 60ml - olive oil
Method
Take a break and enjoy this chorizo, avocado and cherry tomato salad.
Heat 30ml of the olive oil in a frying
pan and fry the pieces of torn ciabatta
for 8-10 minutes or until crisp and
golden brown.
Drain the croutons on kitchen towel.
Fry the slices of chorizo in the same frying pan until golden brown on both sides (don't use more oil – the sausage will release fat). Increase the temperature and add the cherry tomatoes.
Stir for 1-2 minutes or until the tomatoes start to soften.
Add the balsamic vinegar and sugar and season to taste with salt and freshly ground black pepper.
Mix the avocado, salad leaves and remaining olive oil and arrange on a salad platter.
Place the chorizo, tomatoes and croutons on top and drizzle the pan juices over the salad.
Serve immediately.
Drain the croutons on kitchen towel.
Fry the slices of chorizo in the same frying pan until golden brown on both sides (don't use more oil – the sausage will release fat). Increase the temperature and add the cherry tomatoes.
Stir for 1-2 minutes or until the tomatoes start to soften.
Add the balsamic vinegar and sugar and season to taste with salt and freshly ground black pepper.
Mix the avocado, salad leaves and remaining olive oil and arrange on a salad platter.
Place the chorizo, tomatoes and croutons on top and drizzle the pan juices over the salad.
Serve immediately.
