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Lucy Loves Avocado, Pine Nut and Chorizo Salad to Stay or Go

Categories: East Sheen,East Sheen News,News

This Avocado, Pine Nut and Chorizo salad makes perfect picnic fodder, a dinner party first course or served as a summer side dish.

It’s salad season! Those winter months are just not conducive to eating leaves alone, but once the warmer *fingers crossed* months arrive, I am happy to become the queen of salads. That said, the more loaded the salad is, the better. In our house, a bowl of leaves alone does not cut the mustard. Salad Lucy Loves style needs to be laden with cheese, avocado and meats in order for anyone other than me to eat it. So I present to you, my Avocado, Pine Nut and Chorizo Salad recipe.
This has been hailed by the family *not George who only ate the cheese and chorizo* as the best salad ever. Fair compliment from two thirds of the vegetable dodging men in my life. And I have to say, I do agree with them as this is bloody tasty. I chose chorizo instead of pancetta on this occasion for a change of scenery and the thinly sliced version crisps up so brilliantly, it’s perfect. This tasty dish is based on one from the talented Jamie Oliver, thank you, Jamie.
You can also make this all your own by varying the choice of cheese or meat. Try feta, goats or blue cheese with crispy pancetta, proscuitto or bacon. This is a summer blank canvas of a dish to be enjoyed anywhere and anyhow.

Avocado, Pine Nut and Chorizo Salad Recipe

Serves 3 to 4 as first course, light lunch or side. 

You won’t need any exciting equipment for this

  • 100g sliced chorizo or pancetta
  • A small bag of salad leaves or spinach
  • 2 to 3 ripe avocado, peeled, stoned and sliced
  • A squeeze fresh lemon juice
  • A handful fresh basil leaves, torn
  • 2 x 125g mozzarella or c.200g goat cheese
  • 50g pine nuts


  • 2 tablespoons macadamia nut oil, or oil of your choice
  • 1 tablespoon balsamic vinegar
  • salt and pepper

This is such a simple dish and is virtually cooking free. Make a start with the only bit of stove work needed. Heat a frying pan over a medium heat and add the snipped chorizo.

Cook for a couple of minutes or until crisp then leave to drain on some kitchen paper and pop to one side until later.

Using the same pan, unless super mucky in which case give it a rinse, pop the pine nuts in to toast for a minute or so. Keep an eye on them, the nuts can burn and be ruined in seconds. Once toasted, remove from pan and pop to one side with the crispy chorizo.

Next, peel, stone and slice the avocado. Season and spritz with a little lemon juice to prevent it from turning brown.

Finally, make the wonderfully smooth Macadamia Nut oil dressing. Pour two tablespoons of oil and one tablespoon of balsamic vinegar into a jar. Season then shake well to mix.

And now it’s time to assemble all these wonderful ingredients.

Make a start by taking a large plate, platter or board and adding your choice of leaves.Add the slices of avocado and arrange artfully *messy if you’re me*. Tear up or chop your cheese choices and dot these onto the salad leaves.

Scatter the toasted pine nuts and handful of torn basil and sprinkle the crisp chorizo, trying not to eat too much of it as you adorn the dish.

Finally, last to this salad party is the wonderful Macadamia Nut oil dressing. Drizzle away.

And that’s it. Serve this salad immediately and devour.







Author: Jacquie Duncan