Pesto-Ranch and Avocado Side Salad
Serves 2 | with Ciabatta Croutons
Creamy avocado and pesto are a match made in heaven. Combine with croutons and lettuce for an easy yet delicious side salad.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Iceberg Lettuce
1 unit(s)
Avocado
30 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
32 grams
Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.
a) Meanwhile, halve the iceberg lettuce and thinly slice.
b) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh.
a) In a large bowl, combine the ranch dressing and fresh pesto.
b) When you're ready to serve, add the baked croutons, lettuce and avocado, then toss to combine.
Enjoy!
