Warm Avocado Salad with Chorizo


Serves 4


  • 4 tbsp olive oil
  • 1 loaf cabiatta, torn into small pieces
  • 160g chorizo, sliced
  • 250g cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
  • pinch of sugar
  • salt and pepper
  • 2 large ripe avocados, halved, stoned and sliced
  • 150g salad leaves


  • Heat half the olive oil in a frying pan over a medium-high heat and fry the cabiatta pieces for eight to 10 minutes until crisp and golden brown.
  • Drain the croutons on kitchen paper.
  • 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.
  • Then increase the temperature and add the cherry tomatoes. Stir for one to two minutes, or until the tomatoes start to soften.
  • Add the balsamic vinegar and sugar and season to taste.
  • Mix the avocado, salad leaves and remaining olive oil together on a salad plate.
  • Place the chorizo, tomatoes and croutons on top and drizzle the pan juices over the salad.
  • Serve immediately.
DOWNLOAD ATTACHMENT: Salads Chorizo and Avo
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