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Avocado-Mango Salad with Blue Cheese, Bacon and Toasted Pumpkin Seeds

Posté le 2016/09/14

AVOCADO-MANGO SALAD WITH BLUE CHEESE, BACON AND TOASTED PUMPKIN SEEDS – 4 servings

  • 4 slices bacon
  • 1/2cup hulled pumpkin (pepita) seeds
  • 1/2cup fresh lime juice
  • 1/3cup vegetable or olive oil
  • 2 garlic cloves, peeled
  • Fresh hot green chile to taste , stemmed (optional)
  • 1tablespoon honey
  • Salt
  • 1 large head Boston/butterhead lettuce , leaves separated
  • 2large ripe avocados
  • 2 ripe mangoes
  • A generous 3/4 cup coarsely crumbled blue cheese

Arrange the bacon slices between a double layer of paper towels on a microwavable plate. Microwave on high for 2 ½ to 3 ½ minutes, until crispy.             

Pour the pumpkin seeds into a small skillet and set over medium heat. Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop about 1/3 of them into a blender jar and add the lime juice.  Pour the remainder into a small dish.

Return the skillet to medium heat and measure in the oil. Add the garlic and optional chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes. Scrape the oil and garlic into the blender or food processor. Add the honey and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)

Divide the lettuce between 4 dinner plates. Pit the avocados, scoop flesh from the skin and cut it into slices. Peel the mango, then cut the flesh from the pit. Slice to match the avocado pieces. Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, then sprinkle with the cheese and toasted pumpkin seeds. Crumble the bacon and strew it over the top, and the salad is ready.

A Few Simple Riffs: Bacon can be replaced with flaked hot-smoked salmon, eel, trout or other fish. Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices. The pumpkin seeds can be replaced with pine nuts (they toast—and burn—much faster than the pumpkinseeds). The luscious texture of mango works well with avocado, but so would ripe peach or nectarine. 

The green chile could be replaced by hot ground red chile (like árbol)—sprinkle it over the salad rather than blending it with the dressing.

Over-the-Top Crab-Avocado-Mango Salad:  Sprinkle a generous portion of crab over the avocado and mango before drizzling with dressing.

 

Bon appétit!

 

(Source)