Avocado, pancetta & pine nut salad

Baby spinach leaves & balsamic dressing

Avocado, pancetta & pine nut salad

Avocado, pancetta & pine nut salad

Serves Serves 6
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 344 17%
  • Fat 30.7g 44%
  • Saturates 6.0g 30%
  • Sugars 1.5g 2%
  • Protein 11.8g 24%
  • Carbs 2.8g 1%
Of an adult's reference intake
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  • 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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  1. 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.
  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.