This recipe is great to serve at picnics or if your hosting a Christmas lunch or dinner at home. Anyone who hates salad will be converted after trying this mango, avocado and macadamia salad withproscuitto!
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
⅓ cup olive oil
¼ cup white wine vinegar
1 Tbsp dijon mustard
Sea-salt flakes and freshly ground black pepper, to taste
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.
Large fry pan
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. =