Avocado and artichoke salad with crunchy croutons

Name: Avocado and artichoke salad with crunchy croutons
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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; 175 g chargrilled artichokes; 1 tbsp vinaigrette salad dressing; 1 romaine lettuce, torn into pieces; 100 g bag watercress; 2 tbsp black olives

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

4 out of 5 stars(1) Rate this recipe

Serves4
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling

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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

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