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Walnut and pancetta salad in a white bowl

Pancetta, California Walnut and Mozzarella Salad

1 MIN READ • 1st August 2019

Get your dose of good fats with chunks of tasty avocado and stringy mozzarella.


  • 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


  1. 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.
  2. 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.

Recipe from California Walnuts.

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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