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Serrano Crisp, Avocado and Pesto-Ranch Salad

Serrano Crisp, Avocado and Pesto-Ranch Salad

Serves 2 | with Homemade Croutons and Tomatoes
5.0(12)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
529 kcal
Protein
: 
18.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
  • Mustard
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

4 slice(s)

Serrano Ham

1 unit(s)

Avocado

125 grams

Baby Plum Tomatoes

32 grams

Pesto

(Contains: Milk)

30 grams

Ranch Dressing

(Contains: Milk, Egg, Mustard)

100 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2212 kJ
Energy (kcal)529 kcal
Fat36.8 g
of which saturates6.6 g
Carbohydrate25.2 g
of which sugars3 g
Dietary Fibre5.1 g
Protein18.7 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Bowl

Instructions

PDF
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.

Prep the Salad Fillings
2

a) Meanwhile, pop the Serrano ham onto a baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins.

b) While the Serrano crisps bake, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

c) Halve the baby plum tomatoes.

Assemble and Serve
3

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

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

c) Divide the salad between 2 serving bowls, then arrange the Serrano crisps and avocado slices on top to finish.

Enjoy!

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