Pancetta, California Walnut & Mozzarella

Pancetta, California Walnut & Mozzarella Salad

Course Salad
Prep Time 5 minutes
Cook Time 2 minutes
Servings 2
Calories 660kcal


  • 8 slices pancetta 60g
  • 50 g California Walnut Halves
  • 100 g baby spinach
  • 2 ripe avocados sliced
  • 150 g tub mini mozzarella balls drained
  • Drizzle balsamic glaze


  • Fry the pancetta in a non-stick frying pan for 1-2 minutes until crispy, drain on kitchen paper. Add the walnuts to the pan juices and fry for 1-2 minutes until golden.
  • Divide the spinach between 2 plates, add the avocado and sprinkle with mozzarella and walnuts. Top with the pancetta and drizzle with balsamic glaze to serve.



Serving: 227g | Calories: 660kcal | Carbohydrates: 7g | Protein: 25.8g | Fat: 57.4g | Saturated Fat: 18.2g | Fibre: 6.2g | Sugar: 4.4g


Salt: 1.6g
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