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Chorizo, Avocado and Goat's Cheese Salad

Chorizo, Avocado and Goat's Cheese Salad

Serves 2
4.0(18)
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Calories
: 
519 kcal
Protein
: 
22.9g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Serving amount

120 grams

Salad Leaves

100 grams

Chorizo

(Contains: Milk)

100 grams

Goat's Cheese

(Contains: Milk)

125 grams

Cherry Tomatoes

1 unit(s)

Avocado

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2173 kJ
Energy (kcal)519 kcal
Fat40.7 g
of which saturates15.6 g
Carbohydrate19.7 g
of which sugars7.3 g
Protein22.9 g
Salt2.2 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.

Cooking steps

PDF
Fry the Chorizo
1
  • 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
2
  • Trim the salad leaves. Chop or tear into bite-sized pieces.
  • To make the dressing, mix 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. Use a spoon to scoop the flesh into the bowl with the dressing.
  • Halve the tomatoes and add to the bowl with the avocado.
  • Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.
Finish and Serve
3
  • 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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