Warm Chorizo Salad Recipe

Name: Warm Chorizo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers, halved and deseeded; 10 baby potatoes, halved; 2 ripe avocados, halved and stones removed; 8 ounces chorizo sausage; 4 ounces Baby Spinach; fresh lemon juice; olive oil; salt and pepper; 1 teaspoon sherry wine vinegar; 6 tablespoons extra virgin olive oil; 2 teaspoons medium sherry; salt and pepper

Servings: persons

2 red peppers, halved and deseeded
10 baby potatoes, halved
2 ripe avocados, halved and stones removed
8 ounces chorizo sausage
4 ounces Baby Spinach
fresh lemon juice
olive oil
salt and pepper
1 teaspoon sherry wine vinegar
6 tablespoons extra virgin olive oil
2 teaspoons medium sherry
salt and pepper

1
Preheat the oven to 375F
2
Drizzle the peppers with a little olive oil and season with salt and pepper.
3
Roast in the oven for about 30 minutes, or until the peppers are soft.
4
Drizzle the potatoes with oil and season with salt and pepper.
5
Add the potatoes to the peppers for the last 20 minutes of cooking time.
6
Remove the outer skin from the chorizo and cut it into rounds.
7
Heat a tablespoon of oil in a frying pan and quickly saute the chorizo on both sides until golden.
8
Slice the avocados lengthways and remove the skin.
9
Squeeze a little lemon juice over the avocado and season it with salt and pepper.
10
To make the dressing, whisk all the ingredients together and season to taste.
11
Toss everything except the chorizo together in a bowl.
12
Serve the salad on a plate, with the warm chorizo scattered over it.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red peppers, halved and deseeded, 10 baby potatoes, halved, 2 ripe avocados, halved and stones removed, 8 ounces chorizo sausage, and more.

Yes, Warm Chorizo Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Chorizo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions