Pesto-Ranch & Avocado Side Salad
with Ciabatta Croutons
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)
Baby Gem Lettuce
1 unit(s)
Avocado
30 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
32 grams
Fresh 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, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
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 pesto.
b) Add the croutons, baby gem lettuce and avocado to the dressing and toss to combine.
Enjoy!
