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Warm Avocado and Chorizo Salad
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Description
I couldn’t believe that with these wonderful ingredients we could make such a gorgeous salad.
Ingredients
- 3 Tablespoons Virgin Olive Oil, Divided
- 1 whole Small Ciabatta Bread, Cut Into Small Bite-pieces
- 1 whole Spicy Chorizo, Sliced
- ½ pounds, 2-⅝ ounces, weight Pack Baby Plum Or Cherry Tomatoes, Halved
- 3 Tablespoons Balsamic Vinegar
- 2 pinches Sugar
- Salt To Taste
- 1 whole Ripe Avocado, Halved, Stoned And Sliced
- 1 bag (about 5 Oz. Size) Baby Leaf And Herb Salad
Preparation
Heat 2 tablespoons of the oil in a large nonstick frying pan. Fry bread, tossing occasionally until starting to crisp and brown, then tip into a large salad bowl.
Lay chorizo in the pan and fry for 2 minutes until it renders a red oil. Toss in tomatoes and cook over high heat for 1–2 minutes until they start to soften. Drizzle over vinegar, sprinkle in sugar, and season well. Mix together.
Gently toss avocado, salad and remaining olive oil with the croutons. Spoon chorizo and tomatoes over the salad and drizzle with any pan juices. Serve inmediately.
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One Comment
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Marcus and Tamisha Washington on 8.29.2016
Never thought of using chorizo in a salad like this, and avocado really seems to be the star of this dish. Will definitely be making this next week. Thanks for the recipe!