Easy Avocado and Chorizo Salad with Pecan Crumbs and Paprika Dressing

Prep time 5 mins | Cooking time 5 mins | Serves 2


This elegant and flavour-packed Avocado and Chorizo salad is actually super simple to prepare. Don’t worry, it can be our little secret!


Have you been watching the new season of MasterChef? I think I’m a tad bit obsessed. If you’ve seen my Twitter feed you’ll know what I’m talking about. MasterChef has always provided quality epicurean entertainment showcasing the best groundbreaking recipes across Australia and the world. It really amazes me that an ordinary Aussies can transform themselves into culinary superstars in just a few short weeks. I can’t help but be inspired by the artful plating and mind-blowing flavour combos in this years episodes. Take James’ deconstructed French Onion Soup for instance, which received quite a lot of scepticism from not only the judges but many Tweeters as well. His brilliant study of onion flavours was presented on the plate in the form of a reduced onion broth, slow cooked onion segments and really blew the socks off those judges. Well, we can’t be too harsh on Gary and George, they’re only doing their job. Now I’ve cooked my fair share of salads in the past including my Goat’s Cheese and Walnut Salad and my Satay Beef Salad. I couldn’t help but be inspired by everything I saw last night and added a little touch of fancy styling to a super simple salad featuring creamy avocado, crunchy pecans and chorizo which I haven’t cooked with in ages. The creaminess of the avocados blends perfectly with the juicy chorizo and a few cucumbers add a satisfying crunch and freshness. WHAT THE FOOD is a chorizo? It’s a spicy Spanish sausage which originates from the Iberian Peninsula. It’s actually pronounced {chor-ee-tho} with emphasis on the “tho”. Say it with me now, chorizo, chorizo, chorizo. So now we’ve got the lingo down pat let’s get cooking!


  • 1 cup mixed salad leaves
  • 1 small cucumber, washed, dried
  • 1 small avocado
  • ¼ cup raw pecans
  • 1 medium chorizo sausage
  • 1 tbsp lemon juice

Prepare the veggies. Wash and dry the salad leaves if using loose. Otherwise use the ones from a packet. Slice the cucumber into 5mm rounds. Hold the avocado in your hand and slice open using a small sharp knife. Carefully scoop out the seed with a spoon. Or you could use a knife if you’re comfortable by gently hitting the seed with the knife blade and twisting. The seed should slide out with the blade. Scoop out the flesh with a spoon. Place cut side down on a chopping board and slice thinly. Set the veggies aside.

Make the crumbs. Place the pecans into a small zip lock bag. Do not seal the bag. Carefully bash the pecans with a rolling-pin until they become crumbly. You can also blitz them in a food processor.

Cook the chorizo. Dice the chorizo and place into a frying pan over a medium heat. You don’t need to add any oil as the natural oils from the sausage should be enough to colour it. After a few minutes a delicious smoky oil will leak from the chorizo. Don’t be afraid of this oil. It’s packed with fragrant paprika flavours and will be used for a dressing. Cook the chorizo for 5 minutes or until golden and crisp.

Make the dressing. Combine the oil and lemon juice in a small screw top glass jar and shake to combine.

Assemble the salad. Arrange the salad leaves, cucumbers and avocados in a crescent shape on a serving plate. Top with the fried chorizo pieces. Spoon the pecan crumbs onto the plate and chase into a circular mound. Drizzle the paprika dressing over the salad and on the plate. If you like you can serve this with crusty bread.

If you don't feel like fancy plating this salad looks great even when tossed.
If you don’t feel like fancy plating this salad looks great even when tossed.

Brendon’s Tips:

    • If possible I buy my salad leaves loose and not in the packets. I find that the salad leaves are often crisper because they haven’t been washed. Between you and me they are also much cheaper so you will be saving lots.
    • Struggling to peel the avocado? Check out this handy video.
    • Look for bright red chorizo which are packed full of delicious smoked paprika. A good butcher or deli should have some great small goods. 
    • I try to look for organic, sustainable and ethically raised meat when shopping. Make friends with your butcher and don’t be afraid to ask them questions about where they source their meat and small goods from. After all, you are the boss and your purchases will determine the way animals are treated in farming practices.

I love receiving photos of your kitchen creations. Send me your recipes and dishes by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef.

Happy Cooking and Keep Smiling,

Brendon 🙂



3 Comments Add yours

  1. Anything avocado, cucumber with crunchy nuts and a hit of spice should be served on a regular basis – love the combination. Nicole


    1. Thanks so much Nicole. I couldn’t agree with you more. I absolutely love refreshing and crunchy salads like this one for lunch. Happy cooking 😉

      Liked by 1 person

  2. chefceaser says:

    Reblogged this on Chef Ceaser.


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