Chorizo and avocado panzanella salad

September 9, 2015 (Last Updated: January 11, 2019)

To drink: This dish calls for shiraz, and South Africa produces so many world-class wines of this varietal. Try Camberley, Delheim, Eagle’s Nest or Mullineux and many others.

Chorizo and avocado panzanella salad

Serves: 2
Cooking Time: 15 mins

Ingredients

  • SALAD
  • ½ a ciabatta loaf, torn into bite-sized chunks
  • 2 garlic cloves, finely chopped
  • 15ml (1 tbsp) fresh rosemary
  • 15ml (1 tbsp) avocado oil
  • salt and freshly ground black pepper, to taste
  • 250ml (1 cup) chorizo sausages, sliced
  • 250ml (1 cup) mixed salad leaves
  • 125ml (½ cup) mange tout
  • ¾ avocado, sliced
  • DRESSING
  • ¼ avocado
  • 30ml (2 tbsp) fresh cream
  • 15ml (1 tbsp) balsamic vinegar
  • salt and freshly ground black pepper, to taste
  • avocado oil, for thinning

Instructions

1

Preheat the oven to 200ºC.

2

For the salad, toss the bread chunks with the garlic and rosemary, drizzle with the oil and season. Bake until golden and crispy, about 7 minutes.

3

Fry the chorizo until slightly browned and transfer to a bowl.

4

Gently mix in the toasted bread and the rest of the salad ingredients.

5

For the dressing, whisk the avocado, cream and balsamic with a hand blender until smooth.

6

Season and mix in enough oil to achieve a pouring consistency.

7

Serve the salad with the dressing on the side.

 

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