May 29, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

WARM AVOCADO SALAD WITH SPICY CHORIZOThis is my take on Lesley Waters’ recipe; I have used less olive oil, more avocado (as brimming with essential nutrients) and included the ultimate superfood: watercress.
 Serves 4


3 tbsp olive oil
Small ciabatta, torn into bitesize pieces
2 x 80g packs sliced chorizo
250g pack cherry tomatoes, halved (Sugardrop are fab)
2 tbsp balsamic vinegar i used glaze
Pinch sugar
2 x ripe avocado, halved stoned and sliced with squeeze of lemon drizzled over
Pack watercress


  1. Drizzle ciabatta pieces with 1 tbsp olive oil and coarse salt, pop into a hot oven for 10 mins or so until toasted, then tip into a large salad bowl.
  2. Dry fry the chorizo in frying pan for 2 minutes until the lovely red oil oozes out. 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.
  3. Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes together with any pan juices. Serve immediately.


When you next have a loaf that has gone stale, don’t throw it away! Cut up into cubes and pop into a plastic bag and freeze. Perfect for making croutons as detailed above.

Use boiled baby salad potatoes instead of the ciabatta if you prefer.

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