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I definitely consider this a meal-salad. The texture and flavor layers are insane. Butter lettuce is crisp, yet soft and velvety. Sweet juicy mango. Creamy avocado. Smoky, salty bacon. Earthy toasted pepitas. Pungent cheese. All drizzled in a dressing that is all kinds of nutty, tangy, sweet, and hot all in the same mouthful.
I am sharing this post with:
Avocado-Mango Salad w/ Gorgonzola, Bacon, & Toasted Pepitas
Prep Time: 15 minutes
Keywords: salad avocado bacon mango lettuce Mexican summer
Ingredients (serves 4)
- 4 slices bacon, cooked & crumbled
- ½ c. pepitas, toasted
- ⅓ c. freshly squeezed lime juice
- ⅓ c. olive oil
- 2 garlic cloves, peeled
- 1 small jalapeño, stemmed
- 1 Tbs. honey
- salt, to taste
- 1 large head Butter lettuce, leaves separated
- ¼ of a small head of radicchio, leaves torn
- 2 large ripe California avocados
- 2 mangoes
- ~¾ c. gorgonzola cheese, crumbled
Pour oil in a small skillet over medium heat. Add garlic and jalapeño and cook, stirring regularly, until garlic is soft and lightly browned, ~5 minutes. Scrape everything into the jar of a blender. Add ⅓ of the toasted pepitas (save rest for salad), honey, and ~½ teaspoon of salt. Blend until smooth. Taste and add more salt if needed.
Arrange lettuce and radicchio among salad plates. Pit the avocados, cut into slices, and scoop from flesh. Peel the mangoes and cut the flesh from the pit. Slice into pieces about the size of the avocado. Arrange both on top of the lettuce. Drizzle some dressing over everything and then sprinkle with reserved pepitas, crumbled bacon, and gorgonzola. Enjoy!
adapted from Everyday Mexican
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Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by theCalifornia Avocado Commission.