Avocado salad with pancetta, flowers and ricotta crostini
Avocado salad with pancetta, ricotta crostini and edible flowers for an extra summery touch.
Avocado salad with pancetta, flowers and ricotta crostini
Ingredients avocado salad with pancetta (10 servings)
- 1 bag Aviko Sweet Potato Fries (2270 g)
- 2 sourdough baguettes
- 500 g ricotta
- 3 sprigs of basil
- 5 avocados
- 500 g pancetta
- 200 g young lettuce leaves
- 150 g edible flowers
- Oil for frying
- 500 ml extra virgin olive oil
- fleur de sel
Method
30 minutes preparation + 5 minutes oven
- Preheat the oven to 200 ºC. Cut the baguette diagonally into thin slices; put them on the baking sheets. Stir the ricotta lightly. Finely chop the basil and mix with the ricotta. Spread the baguette with the basil ricotta.
- Halve the avocados, remove the pit and peel. Tear the pancetta into coarse strips.
- Prepare the sweet potato fries according to package directions.
- Meanwhile, bake the baguette in the preheated oven for 5 minutes until golden brown and crispy (=crostini).
- Divide the lettuce leaves with the avocado, pancetta and flowers on 10 plates. Drizzle the salad with the extra virgin olive oil and sprinkle with salt and pepper to taste.
- Serve the sweet potato fries with the salad on the plates. Sprinkle the fries with some fleur de sel. Serve with the ricotta crostini.
Tip : Serve with lemon or lime wedges for a fresh accent.
