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Chorizo, spinach & avocado salad
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75g Cooks’ Ingredients Chorizo, cut into 0.5cm slices
150g fine green beans, trimmed
2 tbsp extra virgin olive oil
1 echalion shallot, finely sliced
1 tbsp nonpareille capers, drained
115g pack baby spinach
1 avocado, sliced
1 tbsp sultanas
2 tbsp sherry vinegar
¼ x 25g pack flat leaf parsley, roughly chopped
1. Put the chorizo in a frying pan over a medium heat and fry for 3-4 minutes until turning golden in places. Meanwhile, blanch the beans in a pan of boiling water for 2 minutes, then drain.
2. Scoop the chorizo out of the frying pan and set aside. Return the pan (with any chorizo oil) to the heat then add the olive oil, shallot and capers. Fry for 4-5 minutes, until starting to turn golden. Arrange the spinach, avocado and green beans on plates.
3. Stir the sultanas, vinegar and 2 tbsp water into the shallot mixture, then add the chorizo and parsley, heating through for 1 minute. Add a little olive oil to taste, if needed. Spoon over the salad and serve at once.
Cook’s tip Try sprinkling some toasted flaked almonds over the top of this salad. They complement the Spanish-style flavours and add a lovely crunch.
Typical values per serving:
This recipe was first published in August 2020.