Pancetta, California Walnut & Mozzarella Salad
- 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
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