Mango, avocado and macadamia salad recipe Recipe

Andre Martin

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This recipe is great to serve at picnics or if your hosting a Christmas lunch or dinner at home. Fried bacon and boiled egg add a potato-salad vibe to this light side, flavoured with a simple vinaigrette.

Anyone who hates salad will be converted after trying this Mango, avocado and macadamia salad with bacon!

COOK'S TIP: If you don't have bacon, you can substitute it for proscuitto. Cos lettuce can also be subsituted for spinach.

SERVE WITH: This salad is beautiful served with grilled, meat, chicken or fish. Or if prefer, it can be served on its own with a grain.

After more salad recipes for Christmas?

Ingredients

2 baby cos lettuce, leaves separated

2 small mangoes, sliced

1 avocado, sliced

2 rashers rindless bacon, fried until crisp, chopped

2 free-range hard-boiled eggs, chopped (optional)

1 red onion, thinly sliced

½ cup toasted macadamias, roughly chopped

Shaved parmesan and basil leaves, to serve

Dressing

⅓ cup olive oil

¼ cup white wine vinegar

1 Tbsp dijon mustard

Sea-salt flakes and freshly ground black pepper, to taste

Method

Combine lettuce, mango and avocado in a serving dish. Scatter over bacon, egg, red onion and macadamias.
To make dressing, whisk together all ingredients in a small jug. Season to taste.
Drizzle dressing over salad just before serving. Toss gently. Scatter with shaved parmesan and basil leaves to serve.

Preparing mangos

SLICED

Hold mango upright with its stem facing upwards. Using a sharp knife, slice off cheeks one at a time, close to the stone. If slicing, scoop flesh from skin with a spoon and slice as required.

CUBED

For a 'hedgehog' pattern, after you slice off the cheeks, score mango flesh 3 or 4 times vertically (being careful not to cut through the skin) and then 3 or 4 times horizontally. Firmly hold both edges of mango cheek and turn inside out. Slice flesh away from skin or eat straight from skin.

What to serve your salad in