1. Slice a baguette and brush the cut side with olive oil. Grill the bread oiled-side down until golden-brown.
2. Place 1 Tbsp. of olive oil in a heated sauté pan over medium heat. Add 113 g of chorizo and quickly cook on one side. Add 28 g each of the vegetables. Toss pan over medium high heat until lightly caramelized. Season with salt and pepper.
3. Cut avocado into slices. Squeeze the juice of a lime quarter on the avocado.
4. Place the sausage mixture on the baguette. Top with avocado slices and serve with 1 Tbsp. of chimichurri sauce.
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