Avocado Bacon Mango Salad Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer. Bake 12–18 minutes until deep golden and crisp, rotating the pan once midway. For stovetop, cook in a skillet over medium heat 6–10 minutes, turning, until crisp. Transfer to a paper-towel-lined plate to drain and cool. Once cool, chop or break into bite-sized pieces.

Crumble queso blanco: While the bacon cools, crumble 3 oz queso blanco into small pieces and set aside in a bowl for sprinkling over the salad.

Blend dressing

In a small blender, food processor, or bowl with an immersion blender, combine 2 tbsp anejo-style crumbled cheese, 3 tbsp soft queso blanco, 3 tbsp Greek yogurt, 2 tbsp mayonnaise, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1 tsp minced garlic, 1 tsp ground cumin, 3 pinches salt, and 1 tsp black pepper. Blend until smooth and creamy. If the dressing is too thick, add up to 2 tbsp water, 1 tbsp at a time, to reach a pourable but thick consistency. Taste and adjust salt, lime, or honey as needed. Refrigerate until ready to use (can be made up to 2 days ahead).

Prepare lettuce

Wash the Bibb lettuce leaves thoroughly, spin or pat dry, and tear into 1½–2 inch pieces. Place in a large salad bowl and refrigerate briefly to keep crisp if desired.

Prepare mango and avocado

Peel the mango, slice the flesh away from the pit, and dice into ½-inch cubes. Immediately squeeze half of the lime over the mango pieces to brighten flavor. Halve and pit the avocado, scoop the flesh and cut into ½-inch slices or cubes. Toss the avocado gently with the remaining lime juice to prevent browning.

Assemble salad

Arrange the torn Bibb lettuce in a large serving bowl or divide among plates. Scatter the diced mango and avocado pieces evenly over the greens. Sprinkle the crumbled queso blanco and the chopped crispy bacon over the top.

Dress and finish

Drizzle 3–4 tablespoons (about 1½–2 tbsp per serving) of the queso anejo dressing over the salad, or serve the dressing on the side. Finish with a light drizzle of extra-virgin olive oil, a sprinkle of cracked black pepper and sea salt to taste, and chopped cilantro if using. Toss gently to combine just before serving so avocado stays intact.

Serve immediately: This salad is best enjoyed right away while the bacon is warm-crisp and the avocado is fresh.