Avocado, pancetta & pine nut salad

Name: Avocado, pancetta & pine nut salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 12 slices pancetta; 50g pine nuts; balsamic vinegar; good-quality extra virgin olive oil; sea salt and freshly ground black pepper; 6 ripe avocados, stoned, peeled and quartered; 4 big handfuls baby spinach, washed

Baby spinach leaves & balsamic dressing

Dairy-free Gluten-free

20 mins

Super easy

serves 6

nutrition per serving

344

Calories

17%

30.7g

Fat

44%

Saturates

30%

1.5g

Sugars

11.8g

Protein

24%

2.8g

Carbs

of an adult’s reference intake

Ingredients

12 slices pancetta

50g pine nuts

balsamic vinegar

good-quality extra virgin olive oil

sea salt and freshly ground black pepper

6 ripe avocados, stoned, peeled and quartered

4 big handfuls baby spinach, washed

Method

My avocado, pancetta and pine nut salad has got it all – crunch, creaminess and bags of flavour

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.