Chorizo, Avo and Goat's Cheese Salad
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Chorizo, Avo and Goat's Cheese Salad

Chorizo, Avo and Goat's Cheese Salad

Serves 2

This recipe is super simple and amazingly delicious too. Salad layered with slightly spicy chorizo and juicy cherry tomatoes. Top that off with creamy avocado and creamier goat's cheese for a tasty, easy breezy lunch.

Calorie Smart
Total Time10 minutes
Cooking Time15 minutes


Serving amount

120 grams

Salad Leaves

100 grams


(Contains Milk)

100 grams

Goat's Cheese

(Contains Milk)

125 grams

Cherry Tomatoes

1 unit(s)


1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2173 kJ
Energy (kcal)519 kcal
Fat40.7 g
of which saturates15.6 g
Carbohydrate19.7 g
of which sugars7.3 g
Dietary Fiber0 g
Protein22.9 g
Cholesterol0 mg
Salt2.23 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Fry the Chorizo
  • Place a pan over medium-high heat (without oil).
  • Once the pan is hot, fry the chorizo until starting to brown, 3-4 mins.
  • Once cooked, remove the pan from the heat.
Dress the Salad
  • Meanwhile, trim the salad leaves. Chop or tear into bite-sized pieces.
  • Make your dressing by mixing the balsamic glaze and 1 tbsp oil in a salad bowl.
  • Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a spoon to scoop it out into the bowl with the dressing.
  • Halve the tomatoes and add to the bowl with the avocado.
  • Just before serving, add the salad leaves to the bowl with the avocado and toss to coat in the dressing. Season to taste with salt and pepper.
Finish and Serve
  • Divide the dressed salad between bowls.
  • Top with the chorizo and a crumble of goat's cheese.
  • Crack some black pepper onto the salad if desired, as much as you like.
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