Name: Mango, avocado and macadamia salad
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

Mango, avocado and macadamia salad

Summer tastes like mangoes and avos!

Serves 8-10

Prep

15M

Cook

Total

20M

Skip to Recipe

If you’re trying to find something to take to a picnic or hosting a festive lunch or dinner, this mango, avocado and macadamia salad can be a real game-changer. Fried bacon and boiled egg add a potato-salad vibe to this light side, flavoured with a simple vinaigrette.

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 proscuitto.
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 salad herself:

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What to serve your salad in

Better Homes and Gardens

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