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Serrano Ham and Avocado Salad

Serrano Ham and Avocado Salad

Serrano Ham and Avocado Salad

Serves 2 | with Pesto-Ranch Dressing and Croutons

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Creamy avocado and salty Serrano balance one another perfectly in this delicious and easy lunchtime salad. Finish with homemade croutons and a pesto-ranch dressing.

Allergens:

Cereals containing gluten

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

1 unit(s)

Avocado

32 grams

Pesto

30 grams

Ranch Dressing

4 slice(s)

Serrano Ham**

100 grams

Baby Leaf Mix**

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2033 kJ

Energy (kcal)486 kcal

Fat35.6 g

of which saturates6.8 g

Carbohydrate24.3 g

of which sugars1.2 g

Protein18.4 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Instructions

Bake the Croutons

1

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 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.

Get Prepped

2

a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) In a large bowl, combine the pesto, ranch dressing and olive oil for the dressing (see pantry for amount).

c) Tear the Serrano ham into small pieces.

Assemble and Serve

3

a) When you're ready to serve, add the baby leaf mix and croutons to the pesto-ranch dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

b) Divide the salad between 2 serving bowls, then top with the avocado and Serrano to finish.

Enjoy!

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