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August 2, 2017 / Chris Blum

Chorizo and Avocado Salad


This salad is good I had to put an egg on it.

Dressing
1/4 c olive oil
2 tbsp sherry vinegar
1 tsp sherry
1 tsp honey

Salad
2 slices sourdough bread, torn into small pieces
1 avocado, dived
4 oz spinach and arugula
1 jar roasted red peppers, torn into bite size pieces
Olive oil
Salt and pepper
5 oz Spanish style chorizo, sliced thin
2 eggs
Shaved Spanish cheese

Toss arugula, spinach and pepper with a little dressing to coat.

Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.

Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.

Serves 2.

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