This salad recipe that I’m sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar — one of the 5 spots I mentioned in “My Hometown Guide” back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days — fruits and veggies galore!}
Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn’t believe — all atop soft butter lettuce.
Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region. 
Avocado, Bacon and Mango Salad with Queso Fresco Dressing
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Sweet mango and creamy avocado are balanced by salty bacon and queso fresco in this vibrant salad. A light and refreshing meal, perfect for a summer lunch.
Ingredients
- 1 head butter lettuce
- 1 avocado
- 1 mango
- 4-5 strips bacon
- Queso fresco
- 0.5 cups (118 ml) olive oil
- 0.25 cups (60 ml) rice wine vinegar
- 3 tablespoons mayonnaise
- 3 tablespoons queso fresco
- Salt
Instructions
- Place lettuce in a large serving bowl. Top with avocado and mango. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.
- In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.
Notes
- For optimal flavor, use ripe but firm avocados and mangoes.
- To make the bacon crispier, bake it in the oven at 400°F (200°C) for 15-20 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 500
- Sugar: 15
- Sodium: 400
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
How do I make the queso fresco dressing creamy enough to coat the salad?
Crumble the queso fresco finely and blend or whisk it with lime juice and a little olive oil until it reaches a pourable consistency. Adding a small splash of water helps if it is too thick.
When should I add the avocado so it does not brown?
Slice the avocado just before serving and toss it gently with a little lime juice. Assembling the salad right before eating gives the best result.
Can I use turkey bacon or pancetta instead of regular bacon?
Turkey bacon works as a lighter swap, though it contributes less fat to balance the richness of the avocado. Pancetta adds a slightly different but complementary savory note.
honestly one of the best salads I’ve made ALL year!!!
Swapped bacon with turkey bacon, tastes great and a bit lighter. Works perfect for a quick lunch!
This salad was so good! The avocado and mango gave good softness to the meal with a perfect amount of crunch from the bacon. I highly recomend.
Huzzah! Very glad to hear that Jemima!