Mango & Avocado Salad


  • 1 tbsp olive oil
  • 3 rashers of bacon
  • 1 butter lettuce (leaves picked and washed)
  • 4 mangoes
  • 2 avocados
  • 60g pecan nuts, roughly chopped
  • Carman's Ancient Grain & Cracked Pepper Super Seed Crackers , to serve
  • 60ml olive oil
  • 1/2 lemon (juice)
  • 1 tbsp store-bought French dressing
  • 1 tbsp pure cream


  • 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.


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