Do cook the chorizo, even if it’s one that doesn’t have to be cooked. If you cook the meat, then the juices and oil run and it can form the dressing for the salad.
Avocado and Chorizo Salad
- 1 large, ripe avocado
- Packet sweet and crunchy salad leaves
- 150g chorizo, sliced
- Salt and pepper
- White wine vinegar
Fry the chorizo in a pan for five minutes until lightly browned. Turn frequently to stop it burning.
Arrange the salad in two bowls – I use soup bowls – and chop up the avocado. Put the pieces on top of the salad and sprinkle with a little vinegar, and salt and pepper.
Tip the chorizo, oil and all, on top.
Allow about 8g of carbs per portion.