Jamie Oliver Avocado and Pancetta Salad with Jamie Oliver is made with pancetta, pine nuts, balsamic vinegar, extra virgin olive oil, sea salt, black pepper, avocados, and baby spinach. This easy Avocado and Pancetta Salad recipe creates a and healthy salad that takes about 20 minutes to prepare and can serve up to 4 people.
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š Why Youāll Love This Avocado And Pancetta Salad Recipe:
- Refreshing and Flavorful: The combination of ripe avocados and crispy pancetta delivers a perfect balance of creamy and savory flavors.
- Quick and Easy: Ready in just 20 minutes, it’s ideal for a fast and impressive meal.
- Healthy Ingredients: Packed with healthy fats from avocados and pine nuts, itās both nutritious and delicious.
- Versatile Serving Options: Perfect on its own or paired with crusty bread and wine, making it suitable for any occasion.
š„ Jamie Oliver Avocado And Pancetta Salad Ingredients
- 12 slices pancetta
- 50 g (1/3 cup) pine nuts
- 1 tablespoon balsamic vinegar (adjust as needed)
- 2 tablespoons good-quality extra virgin olive oil (adjust as needed)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 6 ripe avocados, stoned, peeled, and quartered
- 4 cups baby spinach, washed
š„ How To Make Jamie Oliver Avocado And Pancetta Salad
- Cook the pancetta: Place a frying pan over medium heat. Add the pancetta slices and cook until crispy. Remove from the pan and set aside on a plate.
- Toast the pine nuts: In the same pan, toast the pine nuts until they are golden brown. Be careful not to burn them. Remove from the pan and set aside.
- Make the dressing: In a small bowl, mix 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil. Add a pinch of salt and a few grinds of black pepper. Taste and adjust the seasoning by adding more vinegar or oil if needed.
- Assemble the salad: Arrange the avocado quarters on plates. Scatter over the toasted pine nuts, crispy pancetta, and baby spinach.
- Dress and serve: Drizzle the dressing over the salad. Toss gently to mix the ingredients. Add more salt and pepper if you like. Serve with a slice of toasted bread and a glass of your favorite wine if desired.
š Recipe Tips
- Use Ripe Avocados: Make sure your avocados are ripe for the best flavor and texture.
- Watch the Pine Nuts: Keep an eye on the pine nuts as they toast quickly and can burn easily.
- Adjust the Dressing: Taste the dressing before adding it to the salad and adjust the vinegar or oil to suit your taste.
- Crisp the Pancetta Well: Ensure the pancetta is nicely crisped for that perfect crunchy texture in your salad.
- Serve Immediately: For best results, serve the salad immediately after dressing to maintain the freshness and crispness of the ingredients.
š What To Serve With Avocado And Pancetta Salad?
Serve Avocado And Pancetta Salad with Miso Aubergine, Olive Bread, Quinoa Salad or Spinach Lasagne, Sweet Potato Stew, Potato Wedges, Fish Casserole, and Beer Can Chicken.
š How To Store Leftovers Avocado And Pancetta Salad?
- In The Fridge: Keep leftover avocado and pancetta salad in an airtight container in the refrigerator for up to 3 days.
- In The Freezer: Leftover avocado and pancetta salad doesn’t freeze well, so it’s best to enjoy it fresh.
FAQs
Why Does My Avocado And Pancetta Salad Taste Bitter?
Your salad might taste bitter if the avocado is too ripe or if the pancetta is burnt. These can throw off the flavors.
How Do You Thicken Avocado And Pancetta Salad Dressing?
To make the dressing thicker, you can add more olive oil or use mustard or egg yolk to make it creamier.
Why Is My Avocado And Pancetta Salad Lacking In Flavor?
If your salad doesn’t have much flavor, it might need more seasoning. Also, very ripe avocados or not enough dressing can make it bland.
How Do I Prevent My Avocado And Pancetta Salad From Becoming Soggy?
To keep your salad from getting soggy, add the dressing right before you serve it and make sure the pancetta is really crispy.
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Jamie Oliver Avocado And Pancetta Salad Nutrition Facts
- Calories 344
- Total Fat 30.7g
- Saturated Fat 6.0g
- Total Carbs 2.8g
- Sugars 1.5g
- Protein 11.8g
Jamie Oliver Avocado And Pancetta Salad
Description
Jamie Oliver Avocado and Pancetta Salad with Jamie Oliver is made with pancetta, pine nuts, balsamic vinegar, extra virgin olive oil, sea salt, black pepper, avocados, and baby spinach. This easy Avocado and Pancetta Salad recipe creates a and healthy salad that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the pancetta:Ā Place a frying pan over medium heat. Add the pancetta slices and cook until crispy. Remove from the pan and set aside on a plate.
- Toast the pine nuts:Ā In the same pan, toast the pine nuts until they are golden brown. Be careful not to burn them. Remove from the pan and set aside.
- Make the dressing:Ā In a small bowl, mix 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil. Add a pinch of salt and a few grinds of black pepper. Taste and adjust the seasoning by adding more vinegar or oil if needed.
- Assemble the salad:Ā Arrange the avocado quarters on plates. Scatter over the toasted pine nuts, crispy pancetta, and baby spinach.
- Dress and serve:Ā Drizzle the dressing over the salad. Toss gently to mix the ingredients. Add more salt and pepper if you like. Serve with a slice of toasted bread and a glass of your favorite wine if desired.
Notes
- Use Ripe Avocados:Ā Make sure your avocados are ripe for the best flavor and texture.
- Watch the Pine Nuts:Ā Keep an eye on the pine nuts as they toast quickly and can burn easily.
- Adjust the Dressing:Ā Taste the dressing before adding it to the salad and adjust the vinegar or oil to suit your taste.
- Crisp the Pancetta Well:Ā Ensure the pancetta is nicely crisped for that perfect crunchy texture in your salad.
- Serve Immediately:Ā For best results, serve the salad immediately after dressing to maintain the freshness and crispness of the ingredients.