Avocado salad with pancetta, flowers and ricotta crostini
Avocado salad with pancetta, ricotta crostini and edible flowers for an extra summery touch.
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.
