Broiled Avocado, Pancetta and Seared Portobello Salad

Broiled Avocado, Pancetta and Seared Portobello Salad Recipe

By kimmy Published: February 13, 2015

• Yield: 6 Servings
• Prep: 10 mins
• Cook: 30 mins
• Ready In: 40 mins

Ingredients

• 12 slices pancetta
• 1 large portobello thinly sliced
• 2 drops liquid smoke
• 1/4 cup pine nuts
• balsamic vinegar
• olive oil extra virgin
• 1 lime freshly squeezed
• sea salt
• black pepper freshly ground
• 4 avocados ripe, stones removed, peeled and quartered
• 1 lemon freshly squeezed
• 4 big handfuls baby spinach or spring mix

Instructions

1. Heat a frying pan and fry the pancetta slices till crispy. Remove from the pan and set aside. In the same pan, lightly toast the pine nuts.
   
2. Next, sear the portobello with a few drops of liquid smoke till crispy but be careful not to burn it. The liquid smoke will give a lovely smoke house flavour. (careful not to over do the liquid smoke)
   
3. Coat avocado well with olive oil and lime and broil till golden brown.
   
4. To make the dressing combine 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil, lemon and season with salt and pepper. Taste to make sure your dressing is balanced – add a little more oil or vinegar as needed.
   
5. On serving plates, lay out the broiled avocado. Sprinkle with the spinach leaves, pancetta and toasted pine nuts. Season well with salt and pepper and drizzle with dressing.
   

• Cuisine: American
• Course: Easy
• Skill Level: Easy