Avocado & Artichoke Salad with Crunchy Croutons
Prepare 10 mins + cooling
Cook 10 mins
Half Ciabatta, torn into bitesize pieces
1 tbsp olive oil
½ tsp Cooks’ Ingredients Simple Sumac
1 pack 2 Perfectly Ripe Avocados, peeled, stoned and cubed
1 cucumber portion, diced
175g Chargrilled Artichokes
1 tbsp vinaigrette salad dressing
1 romaine lettuce, torn into pieces
100g bag watercress
2 tbsp Kalamata or other black olives
Preheat the oven to 200ºC, gas mark 6. Place the ciabatta in a large bowl, add the oil and sumac and toss well together. Spread out on a baking sheet in a single layer, then bake for 10 minutes until crunchy and golden. Leave to cool.
Toss together the avocado, cucumber, artichokes with their dressing and the vinaigrette.
Place the lettuce and watercress in a large salad bowl and spoon over the avocado and artichoke mixture. Scatter over the olives and croutons and serve swiftly.
Recipe and photo courtesy of Waitrose.