Surf 'n' Turf Summer Salad

Surf 'n' Turf Summer Salad

Bring the land and sea to 4 plates for under a tenner.


Make sure the chorizo is nice and crispy before taking it out of the pan.

You don’t want the squid to become rubbery so make sure not to overcook it.

Cooking Time (includes preparation time): 45 Minutes


  • 250g of Chorizo - £2.00

  • 3 Avocados - £2.55

  • 1 Bunch of Coriander - £0.70

  • Spring Onions - £0.55

  • 1 Lime - £0.35

  • New Potatoes - £1.00

  • 6 Squids - £2.04

  • Lemon - £0.35

  • Total Cost – £9.54 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Peel, pit and mash all three of the avocados.

  2. Thinly slice the spring onions and coriander and add to the avocado mash. Squeeze a lime into the mixture and add salt, pepper and olive oil. Mix well.

  3. Slice your new potatoes in halves and boil for 20 minutes or until cooked all the way through.

  4. Slice the chorizo into chunks and the squid into rings. Cook the chorizo in a pan with some olive oil and then add the squid when the chorizo begins to cook.

  5. Add pepper and lemon juice and continue to cook. Avoid the squid from turning rubbery by not over cooking it.

  6. Once the potatoes are cooked, unevenly mash them with their skins still on.

  7. Serve in a bowl with the guac and the cooked surf ‘n’ turf.

  8. Grab a fork and dig in.