Serves 4 – 6

You’ll need: For the salad – 4 ripe avocados, peeled; 1 cos lettuce, rinsed and chopped; 50g micro herbs (optional); 4 eggs, hardboiled and quartered; 50g tin anchovies, drained (optional); 200g pancetta; 50g parmesan shavings.

For the dressing – 1 ripe avocado, peeled; ½ cup lemon juice; 1 cup olive oil; 2 cloves garlic, crushed.

How to:

Make the dressing by blending all the ingredients in a food processor, if necessary thin with a little cold water to get to a pouring consistency.

Arrange all the salad ingredients on a platter and drizzle with dressing.

Serve immediately with extra dressing and crusty bread.

* Recipe & image by The South African Avocado Growers’ Association.