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Avocado and artichoke salad with crunchy croutons

Avocado and artichoke salad with crunchy croutons

By Mason Boral
10’ Prep time
10’ Cook time
20’ Total time
354 Calories
4 Serving

Summary

This fresh salad works as a lovely accompaniment to any meal, with ripe avocados, chrunchy croutons and romaine lettuce and tangy sumac.
Mason Boral 0 Followers

Step by Step

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Step 1

Preheat the oven to 200?C, gas mark 6. Place the ciabatta in a large bowl, add the oil and sumac and toss well together. Spread out on a baking sheet in a single layer, then bake for 10 minutes until crunchy and golden. Leave to cool.
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Step 2

Toss together the avocado, cucumber, artichokes with their dressing and the vinaigrette.
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Step 3

Place the lettuce and watercress in a large salad bowl and spoon over the avocado and artichoke mixture. Scatter over the olives and croutons and serve swiftly.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Cucumber
    Cucumber
    1
  • Bag watercress
    Bag watercress
    100 grams
  • Romaine lettuce
    Romaine lettuce
    1
  • Chargrilled artichokes
    Chargrilled artichokes
    175 grams
  • Perfectly ripe avocados
    Perfectly ripe avocados
    1
  • Cooks' ingredients simple sumac
    Cooks' ingredients simple sumac
    0.5 tsp
  • Black olives
    Black olives
    2 tbsp
  • Waitrose half ciabatta
    Waitrose half ciabatta
    1
  • Vinaigrette salad dressing
    Vinaigrette salad dressing
    1 tbsp

Nutrition Facts

View nutrition facts
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