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    Home » Sides

    Mango Avocado Salad

    Published: May 16, 2014 · Modified: Jun 8, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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.

    Mango Avocado Salad in an oval white bowl with a mango, avocado and faux starfish beside it.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    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.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ's
    • Variations & Substitutions
    • Mango Avocado Salad

    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.

    Close up of Mango Avocado Salad in an oval white bowl on a turquoise surface.

    FAQ's

    Can Mango Avocado Salad be made ahead?

    This is a recipe that should be made just before serving. The bacon, mango, and dressing can all be prepared ahead of time and stored separately in airtight containers in the refrigerator for easier prep when you're ready to assemble. It's best to prep avocado at the time of serving because it will oxidize once cut.

    How long can homemade dressing last in the refrigerator?

    When refrigerated properly in an airtight container, vinaigrettes can last up to 2 weeks, while dressings containing dairy can keep up to 1 week. I like to err on the side of caution and use them up within 3-5 days.

    A fork taking a forkful of Mango Avocado salad out of a large white oval bowl.

    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.

    Mango Avocado Salad

    Dianna Muscari | The Kitchen Prep
    Mango Avocado Salad with Bacon! Butter lettuce is topped with fresh mango, avocado, bacon & queso fresco and drizzled with a mouthwatering vinaigrette in this tropical summer salad!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 head butter lettuce or any soft lettuce like Boston Bibb
    • 1 avocado pitted, peeled & sliced
    • 1 mango peeled & sliced
    • 4-5 strips bacon cooked until crisp & chopped
    • 2 tablespoons crumbled queso fresco

    For Queso Fresco Dressing

    • ½ cup olive oil
    • ¼ cup lime juice
    • 1 teaspoon honey
    • 3 tablespoons mayonnaise
    • ¼ teaspoon sea salt
    • 3 tablespoons crumbled queso fresco

    Instructions
     

    • Place lettuce in a large serving bowl. Top with avocado and mango.

    Make Dressing

    • In a blender or food processor, process all ingredients together until smooth. Season to taste.

    Assemble Salad

    • Drizzle dressing, over salad. Sprinkle with crumbled bacon and extra queso fresco if desired.

    Notes

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

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    Reader Interactions

    Comments

    1. _sugarmountain says

      May 18, 2014 at 1:27 am

      I hope you are having a lovely time in Miami at BlogHer Food! I'm a tad jealous 😉 but I have this amazing salad to keep me company this weekend lol. I love the flavor combos you have going on here, Dianna!

      Reply
    2. Shaina Wizov says

      May 19, 2014 at 5:32 pm

      I love pairing mango and avocado together. I had to check out this recipe since I mentioned Guanabana's & you said you recreated the salad. It looks delish! Loved spending time with you this weekend, hope to see you again very soon 🙂

      Reply
    3. Alice // Hip Foodie Mom says

      May 20, 2014 at 1:32 pm

      Dianna!
      so happy we met this past weekend in Miami! you are just the cutest and most friendly person ever! I already read your blog but now will be following along more intently:) good luck to you and I'm so happy for you. . let me know if you have any mommy questions! 🙂

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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