Avocado-Mango Salad


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
  1. 4 slices of bacon (To make this vegetarian, substitute Morningstar Bacon Strips)
  2. 1/2 cup hulled untoasted pumpkin seeds
  3. 1/3 cup fresh lime juice
  4. 1/3 cup of olive oil
  5. 2 garlic cloves, peeled
  6. 1 fresh, hot green chile stemmed (lg. serrano or sm. jalapeno)
  7. 1 TBL honey
  8. Salt
  9. 1 large head of Bibb, Boston or Butterhead lettuce
  10. 2 large, ripe avocados
  11. 2 ripe mangoes
  12. 3/4 cup crumbled queso fresco (or mild blue cheese)
  1. Cook bacon until crispy.
  2. Pour the pumpkin seeds into a small skillet over medium heat. Stir constantly until all have popped from flat to round, about 5 minutes.
  3. Scoop 1/3 of seeds into a blender jar and add the lime juice. Save the remainder for later.
  4. 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.)
  5. 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.)
  6. Add the honey and 1/2 tsp. of salt. Process until smooth. Season with more salt accordingly.
  7. Arrange the lettuce onto a large platter or 4 separate serving plates.
  8. Pit, skin and slice the avocados.
  9. Peel the mangoes and slice to match the avocado pieces.
  10. Arrange on top of the lettuce.
  11. Drizzle the dressing over everything.
  12. Sprinkle with cheese, the reserved toasted pumpkin seeds and crumble the bacon on top.
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