Ham hock, avocado and herb salad
- Published: 31 Jul 12
- Updated: 18 Mar 24
Great tasting suppers don’t have to take a long time. This quick and easy meal can be on the table in 12 minutes.
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Serves 4
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Ready in 12 min
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Ingredients
- 3 thick sourdough slices
- 1 garlic clove, halved
- 2 tbsp olive oil
- 2 ripe avocados, peeled and stoned
- 180g ready-cooked ham hock, shredded
- 100g bag herby salad (we like chervil, watercress, rocket and lamb’s lettuce)
- 1 tbsp cider vinegar
- 1 tbsp walnut oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh chives
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Method
- Rub the slices of sourdough with the garlic clove halves, discarding the remains, then cut the bread into bite-size cubes. In a frying pan, heat the oil and gently fry the sourdough cubes until crisp and golden. Season with sea salt and set aside.
- Meanwhile, slice the avocados and toss with the ham hock and herby salad leaves. Transfer to a serving bowl and scatter over the sourdough croutons.
- Whisk the vinegar with a pinch of sugar and some seasoning, then whisk in the walnut and olive oils. Pour the dressing over the salad, scatter with chives and serve.
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- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 391kcals
- Fat
- 30.7g (6g saturated)
- Protein
- 12.4g
- Carbohydrates
- 16.1g (2g sugar)
- Fibre
- 4.4g
- Salt
- 1.8g
delicious. tips
Next time, use crumbled feta instead of the ham hock for a veggie alternative.
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