Jamie Oliver

Avocado, pancetta & pine nut salad

With baby spinach leaves and balsamic dressing

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Avocado, pancetta & pine nut salad

Serves 6
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    344
    17%
  • Fat
    30.7g
    44%
  • Saturates
    6.0g
    30%
  • Protein
    11.8g
    26%
  • Carbs
    2.8g
    1%
  • Sugar
    1.5g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    344
    17%
  • Fat
    30.7g
    44%
  • Saturates
    6.0g
    30%
  • Protein
    11.8g
    26%
  • Carbs
    2.8g
    1%
  • Sugar
    1.5g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 12 slices pancetta
  • 50 g pine nuts
  • balsamic vinegar
  • good-quality extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 6 ripe avocados , stoned, peeled and quartered
  • 4 big handfuls baby spinach , washed
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Method

Heat a frying pan and fry the pancetta slices till crispy. Remove from the pan and set aside. In the same pan, lightly toast the pine nuts.

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.

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.

Tip

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