Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Hot Chorizo, Avocado and Mozzarella Salad

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Hot Chorizo, Avocado and Mozzarella Salad,Olive Magazine, July 2013

Hot Chorizo, Avocado and Mozzarella Salad,Olive Magazine, July 2013

This weekend was particularly hot. In fact London had its hottest day of the year. But it’s a little known fact that my flat is hotter than the earth’s core. True fact. As I write this I feel like I’m sweating from my eyeballs. This flat is so hot normally that we don’t put our heating on at all until December, and only then have it on for 2 hours a day until Feb. Factor in abnormally warm temperatures and we slowly bake! But I must be honest here, I do love the fact that summer has made a proper appearance in 2013!

Anyway, the nuclear temperatures has meant that I’m not in the mood for heavy food. And as such interesting salads have really tickled my fancy recently. Whilst I subjected my other half to a veggie salad recently, this time I went for something I knew would win him over. Step up Hot Chorizo, Avocado and Mozzarella Salad from the July issue of Olive Magazine.

Dead easy to make, not too many ingredients and packed full of complementary flavours, I would highly recommend this for a light dinner. Really tasty – although if you add chorizo to anything I think you’re on to a winner. And add some lovely crusty bread to mop up the juices, and it’s heaven!

KB rating 8.5/10. PR rating 8.5/10

Hot Chorizo, Avocado and Mozzarella Salad (Serves 2)


  • 8 mini chorizo sausages (I used 3 medium sized ones, cut up)
  • 100g cherry tomatoes
  • 1 avocado
  • 1 ball mozzarella
  • 2 handfuls rocket
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Olive oil
  • Crusty bread, to serve


Griddle or fry the sausages until cooked through and then cut in half. Briefly sear the tomatoes in the same pan, adding a bit of seasoning, until they start to wilt.

Halve the avocado then scoop pieces out with a spoon straight onto a platter. Tear the mozzarella and add to the platter. Add some rocket then the tomatoes and chorizo. Whisk the vinegar, mustard and 2 tsp oil, season and spoon over the salad. Eat with crusty bread.

Author: KatieR

Gin-lover, cat-lady, glutton.

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