Avocado and Chorizo Salad

Posted on by Emma

low carb saladsThis is an embarrassingly easy salad – so simple, it barely justifies a recipe. I thought I’d share it anyway because it’s really delicious.

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

  • Servings: 2
  • Difficulty: easy
  • Print

  • 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.

 

Published by Emma

Emma Baird is a type 1 diabetic and a writer, specialising in romcoms and fiction that focuses on relationships. She is also the co-author of The Diabetes Diet and she runs her own blogging/PR business. Most importantly, she is the guardian of two very spoiled cats…

2 thoughts on “Avocado and Chorizo Salad”

  2. Thanks Jan! You need to be prepared with avocados though, don’t you? Spur of the minute doesn’t work because you need advance ripening time…

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