Avocado-mango salad with fresh [or blue] cheese, bacon and toasted pumpkin seeds (Ensalata de aguacate y mango con queso fresco, tocino y pepitas tostadas) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 96) by Rick Bayless and Deann Groen Bayless

  • bacon
  • green chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute blue cheese for queso fresco, and Bibb lettuce for butter lettuce.

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Notes about this recipe

  • Eat Your Books

    Can substitute blue cheese for queso fresco, and Bibb lettuce for butter lettuce.

  • amandabeck on April 22, 2023

    YUM! Have never made dressing like this before, but it was FABULOUS! Earthy and tangy at the same time. Really delicious and nice accompaniment to a Mexican meal (I served with guajillo meatballs and refried black beans). I didn't have blue cheese so swapped feta; left off bacon; and used frozen mango that had thawed slightly.

  • apattin on March 23, 2023

    Sterling. I simplified the dressing by not toasting the garlic. Just added the oil to the lime mixture in the blender. Used chili powder (not spicy). Added roasted chicken to make it a full meal.

  • minerva on September 04, 2014

    Great with blue cheese and bacon. So complex! Had it as a side before, but will have it as a larger portion as a main dish with some bread next time.

  • MWFhome on April 30, 2014

    A delicious combination of flavors. I added a modest amount of grilled pineapple.

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