30 minutes
A refreshing and colorful salad that combines the creaminess of avocado, the sweetness of mango, the saltiness of bacon and cheese, and the crunch of pumpkin seeds with a tangy lime dressing.
Bacon, Microwaved until crispy
slices
Pumpkin Seeds, Hulled, untoasted
cups
Lime Juice, Freshly squeezed
cups
cups
Garlic Clove, Peeled
each
Fresh Hot Green Chile, Stemmed, optional
to taste
tablespoons
to taste
Butterhead Lettuce, Leaves separated
0 heads
Ripe Avocados, Pitted, scooped, and sliced
each
Ripe Mangoes, Peeled, pitted, and sliced
each
Queso Fresco, Coarsely crumbled
cups
1. Cook Bacon
Lay the four slices of bacon between paper towels on a microwaveable plate. Microwave them for about 2 1/2 to 3 1/2 minutes until the bacon is crispy.
2. Toast Pumpkin Seeds
Place the pumpkin seeds in a small skillet over medium heat, stirring occasionally, until they pop and turn round. Blend one-third of the seeds with the lime juice in a blender jar and set aside.
3. Make Dressing
In the same skillet, heat the oil over medium heat. Add the garlic and optional chile, cooking for about 5 minutes. Transfer the garlic and oil to a blender, add the lime juice mixture, honey, and a pinch of salt. Blend until smooth.
4. Prepare Lettuce
Divide the lettuce leaves among four dinner plates.
5. Add Avocados and Mangoes
Pit, scoop, and slice the avocados. Peel, pit, and slice the mangoes. Arrange these slices over the lettuce on each plate.
6. Assemble Salad
Drizzle the dressing over the avocado and mango slices. Sprinkle the crumbled cheese, remaining toasted pumpkin seeds, and crumbled bacon on top.
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