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Avocado, pancetta & pine nut salad
Ingredients
12 slices
pancetta
50g
pine nuts
balsamic vinegar
balsamic vinegar
good-quality extra virgin olive oil
extra virgin olive oil
sea salt and freshly ground black pepper
sea salt and black pepper
6
ripe avocados, stoned, peeled and quartered
4 big handfuls
baby spinach, washed
Instructions
1
In the same pan, lightly toast the pine nuts.
2
Make your dressing by combining 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and season with salt and pepper. Taste to make sure your dressing is balanced – add a little more oil or vinegar if you need to.
3
On serving plates, lay out the avocado. Sprinkle over the spinach leaves, pancetta and toasted pine nuts. Season well with salt and pepper and drizzle over your dressing. Great served with some warm crusty bread and a lovely glass of wine.
Notes
Nutrition Facts
(per serving)
Calories:
469 calories
Servings:
4 servings
Carbohydrates:
24 g
Fat:
45 g
Fiber:
8 g
Protein:
6 g
Sugar:
0 g
Meal Effort
Preparation:
7 minutes
Cook:
12 minutes
Total:
19 minutes