Makes 2 servings


  • 2 large handfuls of baby spinach, rinsed
  • 2 chorizo sausages (I love the ones we get from our Hettie Belle Meat CSA as well as those from Sutter Meats in Northampton, WFM also makes decent chorizo)
  • 1/2 small onion, diced
  • 1/4 red pepper, diced
  • 1/4 green pepper, diced
  • 1/2 tomato, sliced into wedges
  • 2 scallions, sliced
  • 2 tablespoons ricotta cheese, queso blanco, or cotija (I just happened to have fresh ricotta, but the others would be just as good, if not better), optional
  • juice from half a lime
  • 1 teaspoon olive oil

For Spicy Avocado Crema

  • 1 avocado, peeled and pit removed
  • a handful of fresh cilantro, stems removed
  • 1/4 of an onion, diced
  • 1/2 jalapeño, diced
  • juice from 1 lime
  • salt and pepper


  1. Heat olive oil in a skillet. Add the onions and brown for about 5 minutes. Add peppers.
  2. Remove casing from chorizo and add to skillet with onions and peppers. Cook, stirring occasionally, until done; about 10 minutes.
  3. Make the avocado crema: put all ingredients in a blender or food processor and puree until smooth.
  4. Plate up the 2 salads: lay down the spinach beds, sprinkle with lime juice, spoon the chorizo mixture on top, sprinkle the scallions, add a few tomato wedges to each plate, add a dollop each of cheese and avocado crema to each plate and serve.

I just happened to have some left over refried beans so I added a scoop of those to each plate as well.