Mango, Avo & Macadamia Salad
Serves: 8-10 (side dish) Prep: 10 mins Cook: 5 minutes Pair: 2019 Sparkling Chardonnay, 2022 Estate Verdelho & 2022 Estate Chardonnay
Ingredients
2 baby cos lettuce, leaves separated
2 small mangoes, sliced
1 avocado, sliced
4 slices of proscuitto, fried until crisp & chopped
1 red onion, thinly sliced
½ cup toasted macadamias, roughly chopped
Shaved parmesan and basil leaves, to serve
Dressing
⅓ cup olive oil
¼ cup white wine vinegar
1 Tbsp dijon mustard
Sea-salt flakes and freshly ground black pepper, to taste
Method
- Crisp prosciutto in a large fry pan on medium high heat for 5 minutes or until golden brown on both sides
- Combine lettuce, mango and avocado in a serving dish. Scatter over bacon, egg, red onion and macadamias.
- To make dressing, whisk together all ingredients in a small jug. Season to taste.
- Drizzle dressing over salad just before serving. Toss gently. Scatter with shaved parmesan and basil leaves to serve.
Essential Tools
- Large fry pan
- Whisk
- Small jug
- Weighing/measuring utensils
- Chopping board
- Sharp knife
- Serving platter
Tips/Tricks
- To easily slice a mango, hold upright with its stem facing upwards. Using a sharp knife, slice off cheeks one at a time, close to the stone. If slicing, scoop flesh from skin with a spoon and slice as required.
- To make in advance, prepare and assemble all ingredient except the dressing. Dress the salad about 5 minutes before putting on the table. =