Mango & Avocado Salad

Method

• Preparation time: 15 minutes
• Cooking time: 1-2 minutes
• Serves: 4-6 as a side

1. Heat oil in a large fry pan over medium heat. Fry bacon for 1-2 minutes each side, until very crispy. Drain on paper towel then roughly crush up the bacon into bite size pieces.
2. Arrange lettuce leaves over a platter or place into a large bowl.
3. Make multiple cuts, about 2mm apart, in one direction of each mango cheek. Turn the cheek out at a 90 degree angle and repeat. Cut each cheek into 1/3rds and use your fingers to press the skin side of the mango outwards to fan out the flesh.  Arrange pieces randomly on top of the lettuce.
4. Use a melon baller to scoop spheres from the avocados. Arrange pieces randomly on top of the lettuce.
5. To make the dressing, whisk all liquid ingredients in a small bowl. Drizzle over the salad.
6. Scatter bacon crumbs and pecans over the salad. Roughly break Carman’s Ancient Grain & Cracked Pepper Super Seed & Grain Crackers over the top and serve immediately.