Chorizo, Avo and Goat's Cheese Salad
serves 2
This recipe is super simple and amazingly delicious too. Salad layered with slightly spicy chorizo and juicy cherry tomatoes. Top that off with creamy avocado and creamier goat's cheese for a tasty, easy breezy lunch.
Tags:
Calorie Smart
•Super Quick
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
100 grams
Chorizo
(Contains Milk)
100 grams
Goat's Cheese
(Contains Milk)
125 grams
Cherry Tomatoes
1 unit(s)
Avocado
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2173 kJ
Energy (kcal)519 kcal
Fat40.7 g
of which saturates15.6 g
Carbohydrate19.7 g
of which sugars7.3 g
Dietary Fiber0 g
Protein22.9 g
Cholesterol0 mg
Salt2.23 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the chorizo until starting to brown, 3-4 mins.
- Once cooked, remove the pan from the heat.
2
- Trim the salad leaves. Chop or tear into bite-sized pieces.
- To make the dressing, mix balsamic glaze and 1 tbsp oil in a salad bowl.
- Halve the avocado and remove the pit. Cut into chunks while still in its skin. Use a spoon to scoop the flesh into the bowl with the dressing.
- Halve the tomatoes and add to the bowl with the avocado.
- Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.
3
- Divide the dressed salad between bowls.
- Top with the chorizo and a crumble of goat's cheese.
- Crack some black pepper onto the salad if desired, as much as you like.
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