Olive Magazine
Warm Chorizo Salad Recipe with Avocado and Feta

Warm chorizo, avocado and feta salad

Published: September 10, 2019 at 12:56 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Assemble this colourful trio of ingredients and serve with a punchy dressing to make a vibrant midweek meal for two

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal394
fat33.4g
saturates12.9g
carbs4.3g
sugars3.3g
fibre3.2g
protein17.3g
salt2.6g
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Ingredients

  • 8 mini chorizo cooking sausages, halved
  • 100g baby plum tomatoes, halved
  • 2 handfuls watercress, woody stems discarded
  • 2 tsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • 100g feta, crumbled
  • ½ avocado, sliced
  • to serve crusty bread

Method

  • STEP 1
    Fry the chorizo until browned and cooked through. Add the tomatoes to the same pan, season and cook until they just start to soften.
  • STEP 2
    Put the watercress onto 2 plates. Whisk together the vinegar, mustard and olive oil, season, and use to dress the watercress.
  • STEP 3
    Scatter over the feta and avocado, then spoon over the tomatoes and chorizo. Eat with crusty bread, if you like.

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