Serrano Ham and Avocado Salad
with Pesto-Ranch Dressing and 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)
Avocado
32 grams
Fresh Pesto
(Contains Milk)
30 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
100 grams
Baby Leaf Mix
4 slice(s)
Serrano Ham
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
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 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 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), then add the premium baby leaf mix and toss to coat.
a) Add the croutons to the dressed salad leaves and divide between your serving bowls.
b) Top with the avocado, then tear the Serrano ham into small pieces and divide between your serving bowls.
c) Enjoy!
