As the warm breeze of summer sweeps through my kitchen, I can’t help but be inspired by the vibrant colors of this juicy mango, avocado, and macadamia salad. It’s one of those dishes that transports me straight to sun-soaked picnics or lazy afternoons by the pool. The creamy avocado perfectly complements the sweetness of ripe mango, while the roasted macadamias add an irresistible crunch. And let’s not forget the hint of crispy bacon and rich boiled egg that make this salad not only lively but also hearty enough to serve as a satisfying main. In just 20 minutes, you can whip up this festive feast that’s bursting with flavor and texture. Whether you’re hosting a summer gathering or just looking to lighten up your weeknight dinners, this salad is your go-to for showcasing the best of seasonal ingredients!
Why is this juicy mango, avocado and macadamia salad special?
Vivid colors: This salad bursts with eye-catching hues that instantly brighten up any table.
Flavor explosion: The sweet mango harmonizes beautifully with creamy avocado, while crunchy macadamias bring a delightful contrast.
Quick prep: Ready in just 20 minutes, it’s the perfect last-minute dish for unexpected guests.
Versatile base: Enjoy it as a light main or as a side at summer barbecues, making it adaptable for various occasions.
Nutrient-rich: Packed with healthy fats and vitamins, this salad not only tastes amazing but also nourishes your body.
Crowd-pleaser: With its festive flair and vibrant taste, you’ll be sure to impress friends and family!
Juicy Mango, Avocado, and Macadamia Salad Ingredients
For the Base
• Baby Cos Lettuce – A crunchy, fresh foundation for the salad; substitute with mixed greens if desired.
• Mango – Brings natural sweetness and juiciness; use ripe mangoes for the best flavor.
For the Creamy Element
• Avocado – Adds rich creaminess and heart-healthy fats; tahini can be used on special occasions as a substitute.
• Bacon – Introduces savory depth and crunch; crispy chickpeas make a delicious vegetarian alternative.
• Eggs (optional) – Offers extra protein and richness for a heartier meal; feel free to omit for a lighter dish.
For Flavor and Crunch
• Red Onion – Adds a sharp bite and pretty color; soaking it in water can mellow the flavor if needed.
• Macadamias – Provides a luxurious crunch; walnuts or pecans can be swapped for a different nutty essence.
For the Dressing
• Olive Oil – Emulsifies the dressing while adding richness; avocado oil is a great substitute with similar benefits.
• White Wine Vinegar – Provides a tangy acidity necessary for balance; apple cider vinegar can add a touch of sweetness if you prefer.
• Dijon Mustard – Enhances the dressing with zesty depth; honey mustard introduces a sweeter profile if desired.
• Sea Salt Flakes & Black Pepper – Essential for seasoning; adjust to your taste for a perfect finish.
Whether you’re whipping up this juicy mango, avocado, and macadamia salad for a picnic or a barbecue, these carefully selected ingredients will help create a dish that’s both delightful and satisfying!
How to Make Juicy Mango, Avocado, and Macadamia Salad
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Prepare Ingredients: Start by thoroughly washing and chopping the baby cos lettuce. Slice the ripe mango and creamy avocado into bite-sized pieces, then cook the bacon in a skillet over medium heat until it’s perfectly crisp, about 5-7 minutes.
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Assemble Salad: In a large serving bowl, layer the chopped lettuce as your base. Follow with the mango, avocado, crispy bacon, and optional hard-boiled eggs. Sprinkle the sliced red onion and roasted macadamias on top for added crunch and color.
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Make Dressing: In a small bowl or jug, whisk together olive oil, white wine vinegar, Dijon mustard, sea salt flakes, and freshly cracked black pepper until well blended. This will create a creamy dressing that complements your salad beautifully.
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Dress Salad: Just before serving, drizzle the dressing over the assembled salad. Toss everything gently to combine, taking care not to squish the avocado, which should remain creamy and lovely.
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Garnish: For an added touch of indulgence, scatter shaved parmesan cheese and freshly torn basil leaves over the top of the salad. This addition gives an aromatic burst that will have everyone coming back for seconds!
Optional: Add toasted coconut flakes on top for an extra tropical flair.
Exact quantities are listed in the recipe card below.
What to Serve with Juicy Mango, Avocado, and Macadamia Salad?
Create a delightful and refreshing dining experience by pairing this vibrant salad with complementary dishes.
- Grilled Chicken Skewers: Juicy marinated chicken adds a savory contrast that balances the salad’s sweetness and creaminess perfectly.
- Chilled Gazpacho: This refreshing cold soup showcases summer veggies and enhances the light and fresh theme of your meal.
- Crispy Potatoes: Roasted fingerling potatoes seasoned with rosemary provide a satisfying crunch that pairs beautifully with the creamy elements of the salad.
- Quinoa Salad: A light and nutty quinoa side enriched with herbs and lemon brightens the entire plate, complementing the tropical tones of the salad.
- Mango Lassi: For a refreshing drink, this creamy yogurt-based beverage pairs well with the flavors of the mango while keeping things light and summery.
- Chocolate Mousse: End on a sweet note with this rich and airy dessert; its velvety texture contrasts nicely with the salad’s crunch, creating a decadent finish.
Juicy Mango, Avocado, and Macadamia Salad Variations
Feel free to get creative and adapt this recipe to your taste preferences and dietary needs!
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Vegan Option: Omit bacon and eggs, replacing them with crispy roasted chickpeas for protein and added crunch.
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Herb Infusion: Fresh Herbs: Experiment with fragrant herbs like cilantro or mint to brighten the flavors and add a refreshing twist.
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Tropical Twist: Other Fruits: Swap the mango for pineapple or papaya, offering a different sweet and tropical flair to your salad.
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Dressing Swap: Different Vinaigrettes: Try a balsamic vinaigrette or a sesame dressing for a zesty change! The new flavors will completely alter the dish’s profile.
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Whole Grain Boost: Nutty Grains: Incorporate cooked quinoa or farro for added fiber and a nutty chewiness, turning this salad into a heartier meal.
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Nuts Galore: Nut Alternatives: Use walnuts, pecans, or pine nuts instead of macadamias for a varied texture and flavor – try toasting them for an extra depth of taste.
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Spice It Up: Heat Factor: Add a touch of diced jalapeño or a sprinkle of chili flakes if you’re looking to introduce a delightful kick to the mix!
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Cheese Choices: Substitute Cheese: Crumbled feta or goat cheese can replace parmesan, contributing a creamier texture and a tangy contrast to the sweetness.
Let your imagination wander and enjoy this salad with your favorite flavors!
Make Ahead Options
This juicy mango, avocado, and macadamia salad is a fantastic meal prep choice for busy home cooks! You can prep the components up to 24 hours in advance to save time during hectic weeknights. Start by washing and chopping the baby cos lettuce and slicing the mango. Cook and crumble the bacon, then store these prepped ingredients in airtight containers in the refrigerator. To keep the avocado fresh and prevent browning, cut it just before serving. When it’s time to enjoy your nourishing salad, simply layer the prepped ingredients, whisk together the dressing, and drizzle it over the top before tossing gently. With this simple prep, you’ll have a beautifully fresh salad ready in no time!
Expert Tips for Juicy Mango, Avocado and Macadamia Salad
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Choose Ripe Mangoes: Ensure your mangoes are fully ripe, yielding slightly to pressure for the best natural sweetness—this elevates your juicy mango, avocado and macadamia salad.
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Crisp Bacon: Cook bacon until it’s very crisp to maintain that delightful crunch in the salad; soggy bacon can detract from the overall texture.
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Layer for Freshness: Assemble your salad only right before serving to keep ingredients fresh and prevent the avocado and lettuce from wilting.
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Dressing Variations: Feel free to experiment with different oils in your dressing, as avocado oil can offer a unique flavor profile while still complementing your salad beautifully.
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Nut Substitutes: If macadamias aren’t available, walnuts or pecans can provide a delicious substitute while also adding a different nutty nuance to your dish.
How to Store and Freeze Juicy Mango, Avocado, and Macadamia Salad
Fridge: Store any leftover salad in an airtight container for up to 1 day. To keep it fresh, avoid mixing the avocado and dressing until you’re ready to serve.
Room Temperature: For the best taste and quality, serve the salad immediately after preparation. Do not leave it at room temperature for more than 2 hours to ensure safety.
Freezer: Freezing this salad is not recommended as the avocado and other ingredients may change texture and flavor upon thawing.
Reheating: This salad is best served cold or at room temperature, so no reheating is necessary! Enjoy it fresh for optimal taste.
Juicy Mango, Avocado, and Macadamia Salad Recipe FAQs
What kind of mango should I use for the salad?
Absolutely, choose ripe mangoes for the best flavor! They should yield slightly to pressure when gently squeezed. Avoid mangoes with dark spots or a hard texture, as these are likely under- or overripe. If fresh mangoes aren’t available, frozen mangoes can work in a pinch, though fresh is always recommended for optimal taste and texture.
How should I store leftovers of the salad?
To keep your juicy mango, avocado, and macadamia salad as fresh as possible, store any leftovers in an airtight container in the refrigerator. It’s best eaten within 1 day. Make sure to keep the dressing separate from the salad ingredients, especially the avocado, until you’re ready to serve. This helps prevent browning and wilting.
Can I freeze this salad?
It’s not advisable to freeze this salad, as the avocado and other fresh ingredients can lose their texture and flavor upon thawing. Instead, enjoy it fresh for the best culinary experience! If you have to store ingredients separately, you could freeze cubed mango or diced avocado, but keep in mind that they won’t have the same delightful fresh qualities once thawed.
What if I don’t like bacon — are there alternatives?
Very! If you prefer a vegetarian option, try using crispy chickpeas or roasted nuts as a crunchy substitute for bacon. They’ll still provide that satisfying texture while keeping the flavors vibrant. You can also add more veggies or herbs to enhance the salad’s taste if bacon isn’t a fit for your diet.
Are there any dietary considerations for pets or allergies?
Absolutely! If you’re serving this salad to a gathering, be mindful of potential nut allergies due to the macadamias. As for pets, while avocado can be toxic to dogs in large amounts, the small amount in a salad shouldn’t pose a significant risk, but it’s best to keep it away from them just in case. Always check with family or friends about dietary restrictions before serving.
Juicy Mango, Avocado and Macadamia Salad for Summer Bliss
Ingredients
Equipment
Method
- Start by thoroughly washing and chopping the baby cos lettuce. Slice the ripe mango and creamy avocado into bite-sized pieces, then cook the bacon in a skillet until it's perfectly crisp, about 5-7 minutes.
- In a large serving bowl, layer the chopped lettuce as your base. Follow with the mango, avocado, crispy bacon, and optional hard-boiled eggs. Sprinkle the sliced red onion and roasted macadamias on top.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, sea salt flakes, and black pepper until well blended.
- Just before serving, drizzle the dressing over the assembled salad. Toss gently to combine without squishing the avocado.
- For an added touch, scatter shaved parmesan cheese and freshly torn basil leaves over the top.