Avocado-Mango Salad with Cheese, Bacon & Toasted Pumpkin Seeds

By ltrodrigu

Recipe by Rick Bayless, chef of Frontera Grill in Chicago

Ingredients

• 4 slices bacon
• 1/2 cup hulled, toasted pumpkin seeds*
• 1/3 cup fresh lime juice
• 1/3 cup vegetable or olive oil
• 2 garlic cloves, peeled
• 1 jalapeno, halved (optional)
• 1 tablespoon honey
• Salt, to taste
• 1 large head Boston lettuce, leaves separated
• 2 avocados, diced
• 2 mangoes, diced
• 3/4 cup coarsely crumbled Mexican queso fresco, mild blue cheese, or goat cheese

Details

Adapted from menshealth.com

Preparation

Step 1

Arrange the bacon slices between a double layer of paper towels on a microwavable plate. Microwave on high until crispy, about 2 ½ to 3 ½ minutes.

Add a third of the pumpkin seeds and all of the lime juice into a blender.

Dump the oil into a small skillet and set over medium heat. Add the garlic and jalapeno (if using). Cook, stirring regularly, until the garlic is soft and lightly browned, about five minutes.

Remove the jalapeno and pour the oil and garlic into the blender. Add the honey and ½ teaspoon salt. Process until smooth, then taste and add more salt if needed.

Divide the lettuce between four plates. Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, and then sprinkle with the cheese and toasted pumpkin seeds. Crumble the bacon and sprinkle it over the top.

*If you can’t find toasted pumpkin seeds at your local supermarket, buy them raw and toast them yourself. Here’s how: Set a nonstick sauté pan over medium-low heat and toast the seeds until they begin to release their aroma and look slightly browned on the outsides, about 10 to 15 minutes.