Corn Bread, Tomato and Avocado Salad

Name: Corn Bread, Tomato and Avocado Salad
Yield: Serves 8 as a side dish, 6 as a starter
Cuisine: Americas
Ingredients: 300 g (10½ oz) baby spinach leaves; 2 avocados, sliced; pinch of caster sugar; 7 tbsp olive oil; salt and black pepper; 1 long red chilli, deseeded and finely sliced; 1 quantity Crispy Corn Bread; 800 g (1 lb 12 oz) tomatoes, halved or quartered, depending on size; 3 tbsp. balsamic vinegar

Preparation info

Serves
6
as a side dish, as a starter

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is a warm, sweet and savoury salad with a bit of a kick, Ifs very good for you, too. Ifs great for vegetarians, but if you want to beef it up then chunks of sautéed bacon or very spicy sausage (try chorizo) are fabulous in it. Great for a picnic!

Ingredients

1 quantity Crispy Corn Bread
800 g (1 lb 12

Americas
Vegan
Caribbean

Method

Preheat the oven to 190°C/375°F/gas mark 5. To make the dressing just mix all the ingredients together, whisking with a fork, and season to taste.
Break the corn bread into chunks and put it on to a baking sheet.