• 150g thinly sliced pancetta
  • 1/3 cup olive oil
  • 100g walnuts, roughly chopped
  • 500g large, flat mushrooms
  • 200g baby spinach
  • 1 large avocado
  • 1 lime, juiced
  • Salt and pepper to taste
  • Crusty bread to serve

Author of this recipe



Amateur cook

Hi everyone - I love growing my own vegetables and making interesting salads. I like to mix it up according to what I have that is fresh and in-season. We eat salads all year round and I'll even... Read more

"I am always searching for something in-season, so I seek out recipes with the ingredient I have in abundance from my vegie garden. My daughter loves avocado and my family are big eaters! This is one of our favourites. I am sure you will enjoy this fresh warm salad that combines lovely rich flavours with the zing of fresh lime!" Vicki

Total votes: 612


  • Cook pancetta until crisp and break into large pieces. Set aside.
  • Heat oil over medium heat, add walnuts and toss until toasted (about 4 minutes) then remove walnuts from pan.
  • Add mushrooms to hot oil, stirring occasionally until tender. Stir in lime juice and season with salt and pepper.
  • Place baby spinach, avocado, walnuts and pancetta into a bowl and toss with the warm mushrooms and pan juices. Serve on a platter.

Tips from the author

Pancetta is unsmoked pork belly that is cured in salt and spices for months. It is sometimes referred to as Italian bacon.

Served with warm crusty bread, this salad is large enough as a light lunch for 4 or as a hearty salad for 2 over dinner. When I have my zucchini crop, I include roasted or barbecued zucchini slices into the salad. You can also add them raw - just shave them and to the top of the salad.

Sometimes I will add some chicken for a full sized meal.

Want to stay up-to-date? Subscribe to our newsletter!