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Mango, Avocado & Bacon Salad with Lemony Chive Dressing.

  • 2
  • 8 slices
  • 1 small pkg
  • 2 cups
  • 2 cloves
  • 1
  • 2
  • 1 head
    romaine lettuce
    black pepper
    cayenne pepper
  • 1
    Wash and dry the fresh produce.
    1 small pkg chives
    1 lemon
    1 head romaine lettuce
    2 avocados
    2 mangoes
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    Add the bacon to the skillet and cook until crispy, 3-5 minutes per side.
    8 slices bacon
  • 4
    Meanwhile, finely dice chives. Peel and mince garlic. Place both in a small bowl.
    2 cloves garlic
  • 5
    Place frozen edamame in a medium bowl, cover with hot water (from the tap), and let sit 5 minutes. Drain in a colander; set aside to drain further.
    2 cups edamame
  • 6
    Juice the lemon into the bowl with the chives.
  • 7
    Add mayonnaise and spices to the bowl and whisk to combine the dressing.
    3 tbsp mayonnaise
    ½ tsp salt
    ¼ tsp cayenne pepper
    ¼ tsp black pepper
  • 8
    Chop or tear the lettuce into bite-sized pieces and transfer to a salad bowl.
  • 9
    Once the bacon is cooked transfer to a plate lined with paper towels and pat to remove excess oil. Crumble or chop into small pieces and add to the bowl.
  • 10
    Halve and pit the avocados. Slice thinly while still in skin, then scoop out into the salad bowl.
  • 11
    Peel mangoes and slice the flesh away from the pit, starting with the flat sides. Slice the mangoes and add to the bowl.
  • 12
    Add edamame to the bowl and toss to combine.
  • 13
    To serve, divide the salad between plates or bowls. Drizzle dressing over salad and enjoy!