Crunchy avocado salad

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Ingredients

  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 65g pitted nicoise olives, roughly chopped
  • 240g tinned chickpeas, drained, rinsed and drained again
  • 10g roughly torn flat-leaf parsley
  • 60ml champagne vinegar
  • 4 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper
  • 60g blue corn tortilla crisps

Use imperial measurements

Method

How to make Crunchy avocado salad

1) Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the crisps over the top and serve.

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