Not for the rabbits
When I was growing up, we had salad with every meal. It was your basic garden salad variety, and well… it was dreadfully boring.
My husband and I do not eat a salad every night, however we do eat one as a meal at least once a week. For me, a successful salad is colorful, textural and filling.
This recipe by Rick Bayless meets all of those requirements and more.
Avocado Mango Salad
- 4 slices of bacon (To make this vegetarian, substitute Morningstar Bacon Strips)
- 1/2 cup hulled untoasted pumpkin seeds
- 1/3 cup fresh lime juice
- 1/3 cup of olive oil
- 2 garlic cloves, peeled
- 1 fresh, hot green chile stemmed (lg. serrano or sm. jalapeno)
- 1 TBL honey
- 1 large head of Bibb, Boston or Butterhead lettuce
- 2 large, ripe avocados
- 2 ripe mangoes
- 3/4 cup crumbled queso fresco (or mild blue cheese)
- Cook bacon until crispy.
- Pour the pumpkin seeds into a small skillet over medium heat. Stir constantly until all have popped from flat to round, about 5 minutes.
- Scoop 1/3 of seeds into a blender jar and add the lime juice. Save the remainder for later.
- Return the skillet to medium heat and add the oil, garlic and chile. Cook, stirring regularly until the garlic is soft and lightly browned (about 5 min.)
- Scrape the oil, garlic and chile into the blender. (I use about 1/2 - 2/3 of the chile, depending upon how spicy I want the dressing.)
- Add the honey and 1/2 tsp. of salt. Process until smooth. Season with more salt accordingly.
- Arrange the lettuce onto a large platter or 4 separate serving plates.
- Pit, skin and slice the avocados.
- Peel the mangoes and slice to match the avocado pieces.
- Arrange on top of the lettuce.
- Drizzle the dressing over everything.
- Sprinkle with cheese, the reserved toasted pumpkin seeds and crumble the bacon on top.