Avocado Salad with Pancetta, Spinach, and Balsamic
Ingredients
- —12 slices of pancetta
- —50 g pine nuts
- —1 tbsp red balsamic vinegar
- —2 tbsp olive oil
- —6 ripe avocados
- —4 handfuls of fresh spinach leaves
- —pepper
- —salt
Instructions
Heat a dry frying pan.
Cook the pancetta until crispy and golden brown without adding any fat.
Drain on a paper towel.
In the same pan, lightly toast the pine nuts until golden brown.
Mix the red balsamic vinegar with olive oil, pepper, and salt to make a dressing.
Cut the avocados into wedges.
Arrange the spinach and avocado on plates.
Roughly break the pancetta and scatter it over the salad.
Sprinkle the pine nuts on top.
Generously drizzle with the dressing.
Serve immediately.
Serving Tip
A hearty, warm salad where creamy avocado, crispy pancetta, and tender spinach perfectly complement each other. A balance of salty, tangy, and nutty flavors, just the way you want to serve it at the table. Serve this salad immediately so the warm, crispy pancetta contrasts beautifully with the creamy avocado.
Storage Tip
This salad is not suitable for storage and is best enjoyed fresh.