April 8th, 2012
Food Styling by Ruth Gangbar
Slice tomatoes ¼-inch-thick and lay in a single layer. Season with salt and pepper.
Cut avocado halves into eight slices lengthwise.
Layer tomatoes, alternating with pancetta, arugula and avocado slices.
Drizzle each stack with 1 teaspoon extra-virgin olive oil.
394 calories, 37 g fat, 10 g protein, 10 g carbs, 4 g fibre. Excellent source of vitamin E and folate. Good source of vitamin C and magnesium.