Name: This juicy mango, avocado and macadamia salad is summer on a plate
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8-10
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

If you’re looking for something to take to a picnic, hosting a festive lunch or dinner, or simply looking for something to brighten up your dinner table, this mango, avocado, and macadamia salad is a vibrant and refreshing dish that’ll have your guests asking for the recipe within the first bite.

Offering the perfect balance between sweet and savoury, this salad combines creamy avocado, juicy mango, and the rich crunch of roasted macadamias, with a unique flavour and texture profile that’ll have you asking for seconds. And with the addition of fried bacon and a boiled egg, it adds a comforting, hearty element to this otherwise light salad, giving a subtle nod to the classic potato salad. Flavoured with a simple homemade vinaigrette, this salad is easy to prepare, fresh, visually stunning, and tastes like summer with every bite.

Serve as a side or enjoy on its own—it’s a versatile dish for any occasion.

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.

Cook’s tips for this mango, avocado and macadamia salad

This salad is beautiful served with grilled meat, chicken or fish. Or if you prefer, it can be served on its own with a grain such as rice or quinoa.
If you don’t have bacon, you can substitute it for prosciutto.
Cos lettuce can also be substituted for spinach.

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.

Watch our food editor Sarah Murphy make this delicious mango, avocado, and macadamia salad herself:

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What to serve your mango, avocado, and macadamia salad in

1. Mango, avocado and macadamia salad — *(Credit: Andre Martin)*

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