Avocado and artichoke salad with crunchy croutons

Avocado and artichoke salad with crunchy croutons

This fresh salad works as a lovely accompaniment to any meal, with ripe avocados, chrunchy croutons and romaine lettuce and tangy sumac. 

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  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

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Ingredients

  • 1 Waitrose Half Ciabatta, torn into bitesize pieces
  • 1 tbsp olive oil
  • ½ tsp Cooks' Ingredients Simple Sumac
  • 1 pack 2 Perfectly Ripe Avocados, peeled, stoned and cubed
  • 1 cucumber portion, diced
  • 175g chargrilled artichokes
  • 1 tbsp vinaigrette salad dressing
  • 1 romaine lettuce, torn into pieces
  • 100g bag watercress
  • 2 tbsp black olives

Method

  1. Preheat the oven to 200?C, gas mark 6. Place the ciabatta in a large bowl, add the oil and sumac and toss well together. Spread out on a baking sheet in a single layer, then bake for 10 minutes until crunchy and golden. Leave to cool.

  2. Toss together the avocado, cucumber, artichokes with their dressing and the vinaigrette.

  3. Place the lettuce and watercress in a large salad bowl and spoon over the avocado and artichoke mixture. Scatter over the olives and croutons and serve swiftly.

Cook’s tip

Sumac is a citrusy-flavoured berry commonly used in Middle Eastern dishes. It can be replaced in this salad by ground coriander.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,467kJ/ 354kcals

Fat

29.3g

Saturated Fat

5g

Carbohydrates

15.8g

Sugars

3.6g

Fibre

6.5g

Protein

6.7g

Salt

1.5g

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Overall rating (4/5)

4 out of 5 stars1 rating