My Avocado and Pancetta Salad…

“A salad is not a meal. It is a style.”

– Fran Lebowitz.

I hope you enjoy the style of this salad. 

Crispy pancetta, apple, nuts and pomegranate add flavour and crunch; complementing the soft, creamy avocado, making this a super salad!

Avocados are superfoods and I love them!

Ingredients:

• 1 ripe avocados, stoned and cubed
• ½ apple, cored and diced
• 2 slices pancetta
• 10g pine nuts
• 10g pomegranate seeds
• ½ lemon
• Drizzle of extra virgin olive oil
• Freshly ground black pepper and sea salt
• Fresh salad leaves

Crispy pancetta; just the job!

Add those apple slices to soak up the pancetta juices.

Add the creamy avocado to the salad leaves.

Method:

1. Fry the pancetta slices in a dry pan till crispy and set aside.
2. Now put the apple slices in the pan, sauté them in the pancetta juices, then remove.
3. Finally, lightly toast the pine nuts.
4. Lay the salad leaves in a serving bowl and add the slices of avocado.
5. Mix in the the pancetta, apple and toasted pine nuts.
6. Sprinkle on the pomegranate seeds.
7. Drizzle over the salad with freshly squeezed lemon juice and olive oil.
8. Season well with salt and pepper.

Layer on all the other ingredients.

Mix and serve… for my autumnal avocado lunch-for-one…yum 😋

Frances 🍴

Advertisements