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
Units
Scale
- 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