Jamie Oliver Avocado And Pancetta Salad

The first time I made this—Jamie Oliver Avocado And Pancetta Salad—I wasn’t expecting much. Just a weeknight throw-together, something green to balance the pasta binge from the night before. But it… hit. Creamy avocado, salty shards of pancetta, and that weirdly perfect pop from toasted pine nuts. The dressing clung to everything like it meant it. I was standing over the sink eating straight from the bowl. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 12 slices pancetta
• A generous handful (say, 50g) of pine nuts
• 6 avocados, ripe enough to give when you press them but not mushy—quartered, peeled
• 4 cups baby spinach, washed and fluffed

For the dressing:

• A tablespoon (ish) of balsamic vinegar
• A good couple of glugs of extra virgin olive oil
• Sea salt, as much as you feel like
• Black pepper, freshly cracked

How To Make Jamie Oliver Avocado And Pancetta Salad

1. Start with the pancetta. Cold pan, medium heat, no oil. It’ll curl, spit, crisp. When it turns brittle and golden, pull it. Let it rest somewhere quiet on a paper towel.
2. Now the pine nuts. Same pan. No extra oil. Stir and don’t you dare walk away. When they’re toasted just right—smell will tell you—scoop them out. They burn fast.
3. Whisk together the dressing: balsamic and olive oil. Salt and pepper, sure. Taste it. Add more of whatever’s lacking. Sometimes I go heavier on the vinegar for that bite.
4. Then comes the good bit. Lay those avocado quarters onto a plate like you’re setting up dominoes. Tuck spinach in between, casually. Not too neat. Sprinkle over the pine nuts, then crumble or break the pancetta with your hands over the whole thing. It’s better that way—no knives.
5. Dressing goes on last. Zigzag it. No need for perfection. Toss gently if you want everything coated. Or leave it layered. Depends on your mood.

Why I Love This Recipe

This salad has shown up during hangovers, breakups, slow Sundays, and dinner parties I didn’t want to host. Every time, it’s done the job. It feels rich and light at once. Like you’re getting away with something. My mum tried it once and said it tasted like “something from a fancy hotel”—which I think was a compliment.

Recipe Tips

• Avocados: Don’t mess with under-ripe ones. They ruin everything.
• Pine nuts: Babysit them. You have to.
• Pancetta: Crisp it till you can snap it like a cracker.
• Dressing: Taste it out of the bowl with a leaf. Adjust.
• Add-ins: Poached egg. Maybe some torn mozzarella if you’re feeling reckless.

How To Store This Jamie Oliver Avocado And Pancetta Salad

• At Room Temp: Only while you’re eating it. Don’t let it sit out. Avocados hate air.
• In the Fridge: If you have leftovers (you won’t), airtight container. Maybe toss a bit of lemon juice on the avocado first to keep it from turning that sad brown. Still, best eaten same day.
• In the Freezer: Nope. Don’t even think about it.
• Reheating: Not a reheating kind of dish. You’re better than that.

Let’s Answer a Few Questions!

Can I swap pancetta for bacon?
Sure. Slice it thin, cook it down. Bacon’s a little sweeter, but still good.

Is this low-carb?
Pretty much. All good fats, not much fluff.

What if I want cheese in there?
Do it. Feta crumbles. Or maybe a little goat cheese? Something creamy.

What wine works here?
Cold white. Something crisp. I had it once with a Gruner Veltliner and felt very put-together.

How to keep avocado from turning brown?
Lemon juice trick works. Or just eat it fast.

Nutrition Facts (per serving)

• Calories: 344
• Carbs: 2.8g
• Protein: 11.8g
• Fat: 30.7g
• Sugar: 1.5g
• Fibre: 5.6g
• Sodium: 360mg

Try More Recipes:

• Jamie Oliver Mango Salsa
• Jamie Oliver Braised Red Cabbage Recipe
• Jamie Oliver Quinoa Salad