Mango Avocado Salad

Mango Avocado Salad with Bacon! Fresh mango, avocado, bacon & queso fresco dressing top this deliciously tropical summer salad inspired by a popular waterfront restaurant in Jupiter, Florida.

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Have you ever been inspired to recreate a dish you enjoyed at a restaurant? That’s how this Mango Avocado Salad came to be!

Seated on the laid-back, waterfront deck of a local favorite called Guanabana’s, I had my first taste of this summery combo: Soft butter lettuce, sweet and juicy mango, creamy avocado and crisp, salty bacon. A simple queso fresco dressing takes the flavor of this salad over the top in the best possible way!

The good news is, you don’t have to travel to South Florida to enjoy this salad all summer long! Grab all the ingredients you need and whip it up at home for an anytime lunch or side dish that will give you serious vacation vibes.

Looking for more tasty recipes inspired by the tropics? Try my Tropical Salmon Rice Bowl, Pineapple Pico de Gallo, Banana-Coconut Bread with Lime Glaze, or Coconut Key Lime Coolers.

This recipe is naturally gluten-free and can be made dairy-free or vegan.

Ingredients

For this easy salad recipe, you’ll need:

• Butter lettuce. Any soft lettuce, such as Boston Bibb, or your favorite salad blend will do.
• Avocado
• Mango. Fresh mango is always best, but in a pinch, you can use frozen mango that has been thawed. The texture of mango changes slightly once it has been frozen.
• Bacon.
• Queso fresco. This is a crumbly, salty Mexican cheese that can be found in most chain grocery stores. If you’re unable to find it, feta cheese also works.
• Olive oil
• Fresh lime juice
• Honey
• Mayonnaise
• Sea salt

Instructions

There’s not much to making this Mango Avocado Salad! The most time-consuming part is probably just prepping the mango and avocado. Even the homemade queso fresco dressing comes together in seconds!

First, place the salad in a large serving bowl. A salad spinner makes quick work of getting your leaves squeaky clean!

Next, arrange your sliced mango and avocado on top.

Tip: This mango splitter and 3-in-1 avocado slicer can simplify the task if you find it tricky. Alternatively, you can use my simple trick to get perfect mango slices without any special tools!

Use a food processor or blender to quickly blitz together the olive oil, lime juice, mayonnaise and queso fresco to make a simple dressing. I like my salads lightly dressed, but if you prefer more dressing, just double up the ingredients to make a bigger batch.

Drizzle the dressing over the top of the salad, then finish things off with crispy, crumbled bacon and extra queso fresco if desired.

FAQ’s

Variations & Substitutions

Want to try a twist on this salad? Try these variations:

• Add protein like grilled shrimp, chicken or fish to make the salad more substantial and filling.
• Try adding extra color and flavor with sliced red onion, grape tomatoes or grilled corn.

Diet-Specific Substitutions

This recipe is naturally gluten-free.

• Vegan & Dairy-Free: Swap out regular mayonnaise, queso fresco and bacon for plant-based versions. Use date syrup or agave instead of honey.