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
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Combine lettuce, mango and avocado in a serving dish. Scatter over bacon, egg, red onion and macadamias.
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To make dressing, whisk together all ingredients in a small jug. Season to taste.
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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.
