Baby spinach, pancetta, avocado and Swiss chard Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 slices - pancetta, Eight slices
  • 1 tablespoons - Pine nuts
  • 2 cups - Baby spinach , Two handfuls
  • 2 cups - Swiss chard, Two handfuls
  • 4 tablespoons - Olive oil
  • 1 teaspoons - Balsamic vinegar
  • 2 whole - Avocados, Peeled, stoned and diced
  • 2 tablespoons - Semi-sun-dried tomatoes
  • 10 whole - Red cherry tomatoes, halved
  • 10 whole - Yellow cherry tomatoes, halved
  • Directions:

    - Grill the pancetta until well coloured and crisp. Set aside on kitchen paper.
    - Toast the pine nuts in a dry frying pan over a moderate heat until lightly coloured. Transfer to a plate to cool.
    - Combine the spinach and chard leaves, season with salt and pepper and toss with the olive oil and balsamic vinegar in a bowl.
    - Scatter over the pine nuts, avocado and all the tomatoes. Top with the crispy pancetta and serve.
    - Toss the avocado lightly in lemon or lime juice to stop discoloration

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 20 min


    Claire Doyle Gohery

    Posted By:


    Posted On:

    June 6, 2021

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