Salad of chorizo, avocado & peppers with sherry dressing from Simple: Effortless Food, Big Flavours (page 40) by Diana Henry

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Notes about this recipe

  • Emwestley on June 09, 2025

    Absolutely delicious. Would make again. Don’t need all the dressing, had plenty. Used a moscato (sherry) vinegar but could also work with a fig leaf vinegar. Used giant chickpeas from bold beans which have a lovely chunky texture to the salad. A great standalone dish/lunch/bbq or sharing side. Will make again

  • kari500 on August 16, 2023

    Loved this! Used soyrizo, cut the avocado into smaller pieces, used bottled roasted peppers. Delicious.

  • KarinaFrancis on September 21, 2021

    A great main course salad and simple to pull together on a weeknight. The flavours work beautifully and I took SheilaS advice and warmed the chickpeas with the chorizo and its oil. A definite repeat

  • SheilaS on February 19, 2020

    Delicious salad and lots of fun to eat - you can make each bite a different combination of ingredients. I crisped the chickpeas in the oil left from the chorizo. Make sure the dressing has a nice bite from that sherry vinegar as the rich ingredients (chorizo, avocado, roasted pepper, etc.) can handle it. I only tasted the dressing with the lettuces and ended up drizzling a bit more vinegar on afterwards.

  • angrygreycat on July 08, 2019

    Really tasty salad, with a great variety of flavor and texture. Very much a meal salad.

  • embk27 on September 17, 2018

    We really liked this salad - it was surprisingly filling, I used a bagel to make the croutons and fried them in the oil from the chorizo.

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