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
⅓ cup olive oil
¼ cup white wine vinegar
1 Tbsp dijon mustard
Sea-salt flakes and freshly ground black pepper, to taste
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.
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.
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.
You might also enjoy cooking this one-pot chicken and mango curry with mango-mint salsa
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